Description
Creamy with pineapple chunks and plenty of veggies, this Thai red curry tastes authentic and mixes sweet and savory in perfect harmony.
Ingredients
Units
Scale
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, finely chopped
- 14 ounces duck breast or chicken
- 2 cups green beans, cut in half
- 1 cup basil, roughly chopped
- 1 small tomato, roughly chopped
- 1/2 cup sliced canned pineapples
- 400ml can coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons red curry paste
- 2 teaspoons sugar
Instructions
- Preaheat oven to 350 Fº. Put the breast on a cooking tray covered with foil, season with salt and pepper, and roast for 10 minutes. Take the breast out of the oven and let cool. Remove skin from the duck and cut into bite size. Set aside.
- In a medium size pot over medium/high heat, add oil, ginger and garlic. Cook for a minute, add red curry paste, stir and cook for another minute.
- Slowly add coconut milk (while stirring), fish sauce, sugar and tomatoes, and stir well. Add green beans, duck and pineapples, and cook on low (simmer) for 10 minutes.
- Add basil, turn off the heat and serve with rice.
Notes
Store the leftovers in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 404
- Sugar: 6.5g
- Sodium: 868mg
- Fat: 30.5g
- Saturated Fat: 22.9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12.9g
- Fiber: 1.8g
- Protein: 23.1g
- Cholesterol: 75.5mg
