| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Curry | Duck | 45 Min | 1 place |
ingredient
- 200 ml. plain water
- 10 grams Aero soup powder
- 40 grams coconut sugar
- 50 grams Aro red curry paste 250 g.*1
- 250 grams Aro frozen duck breast meat 1 kg.
- 60 grams of pineapple, chopped
- 30 grams of cherry tomatoes
- 10 grams of eggplant
- 50 grams seedless grapes
- 10 grams of sliced galangal
- 1 gram of kaffir lime leaves
- 10 grams of basil, plucked leaves
Preparation
- Mix the duck breast with the soup powder until well blended. Then grill the duck breast over low heat until the duck skin is nicely colored and medium-rare. Set aside to drain the blood.
- Put some coconut milk in a pan and wait until it boils. Then add the red curry paste. While stir-frying the curry paste until it separates, gradually add the coconut cream until it is all gone.
- Add coconut milk, then season with palm sugar, Aero tamarind juice, fish sauce and Aero soup powder.
- Wait until the water boils, add the kaffir lime leaves, eggplant, tomatoes, pineapple, grapes and lychees and simmer. Then add the sliced duck breast.
- When all ingredients are cooked, add red chili and basil leaves, then ladle the soup into serving bowls.
- Scoop the curry into a serving dish and garnish with coconut milk and basil leaves.
