Name of EventThailand Constitution Day
|Yield||2 to 4 servings (part of main course)|
|Preparation time||10 - 15 mins|
8oz/200g Duck Breast
1 400ml can Coconut Milk
4 Tablespoons Thai Red Curry Paste (Adjust to taste)
2 Tablespoons Palm Sugar
3 Tablespoons Oil
4 Large Red Chillies
10 Sweet basil leaves
8 Kaffir Lime Leaves
10 Cherry Tomatoes
1 Teaspoon Salt (Adjust to taste)
4 Tablespoons Fish Sauce (Adjust to taste)
4 Potatoes – Cubed
8 Rambutans (or lychees) – Canned
1 Boil the potatoes and set aside.
2 Slice the duck into strips.
3 Fry the red curry paste in the oil for few seconds - this will release the flavours - then add duck and stir fry in the hot oil. Again, this only needs to be done for a few seconds.
4 Cut the chillies and kaffir leaves into smaller pieces and add to the frying pan with the duck.
5 Add the coconut milk, salt, sugar and fish sauce, and simmer for 2 minutes.
6 Add the potatoes and bring the liquid back to the boil. Ensure potatoes are heated through
7Add the rambutans (or lychees), basil leaves, and cherry tomatoes, heat through for 30 seconds .
8 Serve with Thai fragant rice