


Ingredients: (Serves 2)
1/4 Roast Duck, cut into pieces
1 1/2 Tablespoons Asian Home Gourmet Thai Red Curry spice paste
1 Tablespoon Cooking Oil
10 Cherry Tomato
1 Lemongrass, cut into halves and light bruise
100g of Fresh/Canned Pineapple Cubes
10 pieces of Fresh/Canned Lychee
200ml Coconut Milk + 100ml Water
1/2 Tablespoon of Lime Juice
Method:
1.Heat oil in non-stick saucepan on medium low heat, add lemongrass and spice paste and saute for about 30 second till fragrant.
2. Next add in the coconut milk mixture together with the cherry tomato, pineapple and lychee.
3. When the mixture comes to boil, add in the roast duck and let it simmer for another 5 minutes.
4. Season with lime juice and divide among serving bowls and garnish with extra slices of lime and cut chili.
5. Serve hot with rice.
Note:
~ If you can try to get hold of those Thai Big Green Lime instead of the small one that we usually see in the supermarket.
~ You can get roasted duck from wet market stalls or any roasted meat stalls at coffee shop or food centre.


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