Blue Elephant Thai Red Curry

• 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

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.

vegetable oil, red curry, coconut cream, water, pineapple, grapes, tomatoes, lime, duck breasts, fish sauce, sugar, chili, fresh basil

Taken from www.food.com/recipe/blue-elephant-thai-red-curry-365260 (may not work)