1. Heat 1 tbsp vegetable oil in sauce pan, and add red curry paste. 2. Stir fry until an aroma develops, and then lower the heat. 3. Add coconut cream and 180 ml of water. 4. Bring to the boil. 5. Add pineapple, grapes, cherry tomatoes, kaffir lime leaves, and sliced duck breast. 6. Add fish sauce and sugar. 7. Simmer until cooked through. 8. Garnish with chilli and fresh basil. 9. Serve with basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
