A friend gave me some sample curry pastes from the company Blue Elephant:Royal Thai Cuisine, and oh joy, they have recipes on the back! This one uses the Red Curry Paste (Hot), the description reads "Fried and combined with coconut cream, this aromatic paste will give you a delicious Thai Red Curry." It also advises, for a less spicy curry, use less paste, eg 50gr. This recipe uses roasted duck breast, but you could substitute to personal taste. Kaffir lime leaves are available in most Asian supermarkets. Storing it here, when I've made it, I'll update.
- 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
- Heat 1 tbsp vegetable oil in sauce pan, and add red curry paste.
- Stir fry until an aroma develops, and then lower the heat.
- Add coconut cream and 180 ml of water.
- Bring to the boil.
- Add pineapple, grapes, cherry tomatoes, kaffir lime leaves, and sliced duck breast.
- Add fish sauce and sugar.
- Simmer until cooked through.
- Garnish with chilli and fresh basil.
- Serve with basmati rice.