泰式紅咖哩

食材（２人份）
．紅咖哩醬３５克
．椰漿２５０毫升
．烤鴨胸肉２５０克（或雞胸肉）
．大蒜一瓣、辣椒一條
．２個小蕃茄切半、葡萄５個
．４０克的鳳梨切丁
．魚露一茶匙、新鮮羅勒一把

作法（約１０分鐘）：
平底鍋內倒入些許蔬菜油用小火加熱。
加入紅咖哩醬，拌炒３分鐘直到香氣出來。
加入２５０毫升的椰漿煮沸。
加入切好的鴨胸肉、小蕃茄、
鳳梨、葡萄、辣椒。
加入魚露、一茶匙的糖，燉煮５分鐘，
用羅勒葉裝飾，搭配米飯盛盤。

Red Curry

Ingredients (serving for 2)
• 35g red curry paste
• 400ml coconut cream
• 250g roasted duck breast (or chicken)
• 1 big chili (sliced)
• 2 cherry tomatoes (cut in half), 5 grapes
• 40g pineapple (cut into small pieces)
• 1 Tbsp. fish sauce, handful fresh basil

Recipe
Heat vegetable oil in a sauce pan.
Add red curry paste (35g).
Stir-fry for 3 minutes until an aroma develops.
Add coconut cream. Bring to the boil.
Add sliced duck breast, cherry tomatoes,
pineapple, grapes and sliced chili.
Add fish sauce, 1 Tbsp. sugar. Simmer for 5 min.
Garnish with fresh basil. Serve with Thai rice.