It's quick and easy but this spicy Thai red curry will keep you warm and satisfied. You will have Thai Authentic cuisine by EATSI Thai Recipe.
We suggest the easy recipe and EATSI Thai ingredients is a must.
EATSI Thai - Freeze dried Kaffir Lime Leaves
3 kaffir lime leaves, EATSI Thai - Freeze dried Kaffir Lime Leaves is a must
1 cup Thai sweet basil leaves, EATSI Thai - Freeze dried Thai Sweet Basil is a must
1 1/2 cups (375ml) coconut milk
1/3 cup basic Thai red curry paste
1/2 cup (125ml) coconut cream
4 Thai eggplant, cut in half
1/2 roast duck*, cut into bite-size pieces
200g pineapple, cut into 2cm pieces
10 grape tomatoes
1/3 cup red seedless grapes
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon caster sugar
1 tablespoon grated palm sugar
1 portion of Steamed jasmine rice
EATSI Thai - Freeze Dried Thai Sweet Basil
EATSI Thai - Freeze Dried Kaffir Lime Leaves
Heat 1/4 cup coconut milk in a wok over medium-high heat for 3-5 minutes or until oil starts to separate from milk.
Add curry paste and stir for 2-3 minutes or until roasted and fragrant.
Add remaining coconut milk and cream and bring to the boil
Add EATSI Thai - Freeze dried Kaffir Lime Leaves and eggplant.
Cook for 3-5 minutes or until eggplant starts to soften.
Add remaining ingredients to wok and cook for a further 3 minutes or until heated through.
Add EATSI Thai - Freeze dried Thai Sweet Basil and cook for 30 seconds
Serve immediately with steamed rice.