 |
1 CP Duck Breast, cut into 0.5" slices
|
2 tbsps red curry paste
|
1 cup coconut cream
|
2 tbsps fish sauce
|
1 tbsp cane sugar
|
2 kaffir lime leaves, shredded
|
| 4 cherry tomatoes, half in cut |
10 sweet basil leaves
|
| 5 large chilies, finely sliced |
| 4 lychees |
|
|
|
|
 |
1. In a wok, heat 1/3 cup coconut cream over medium heat until boiling. Add curry paste and stir until aromatic.
2. Add CP Duck Breast. Season to taste with fish sauce and cane sugar, stir until combined. Add remaining coconut cream and continue cooking for 3 minutes or until boiling.
3. Add cherry tomatoes, kaffir lime leaves, sweet basil leaves, chilies, and lychees. When the mixture returns to boil, turn off the heat. |
 |
|
|
