Blue Elephant Thai Red Curry

Total Time
20mins
Prep
5 mins
Cook
15 mins

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.

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Ingredients

Nutrition

Directions

  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.