Blue Elephant Thai Red Curry

Ingredients

• 1 tablespoon vegetable oil
• 70 g red curry paste
• 400 ml coconut cream
• 180 ml water
• 70 g pineapple (diced)
• 5 grapes (preferably black, and large if possible)
• 2 cherry tomatoes, cut in half
• 2 kaffir lime leaves
• 250 g roasted duck breasts, sliced
• 1/2 tablespoon fish sauce
• 1 tablespoon sugar
• 1 chili, sliced
• 5 g fresh basil

Directions

1. 1

   Heat 1 tbsp vegetable oil in sauce pan, and add red curry paste.

2. 2

   Stir fry until an aroma develops, and then lower the heat.

3. 3

   Add coconut cream and 180 ml of water.

4. 4

   Bring to the boil.

5. 5

   Add pineapple, grapes, cherry tomatoes, kaffir lime leaves, and sliced duck breast.

6. 6

   Add fish sauce and sugar.

7. 7

   Simmer until cooked through.

8. 8

   Garnish with chilli and fresh basil.

9. 9

   Serve with basmati rice.