Blue Elephant Thai Red Curry - cooking recipe

Ingredients

1 tablespoon vegetable oil
70 g red curry paste
400 ml coconut cream
180 ml water
70 g pineapple (diced)
5 grapes (preferably black, and large if possible)
2 cherry tomatoes, cut in half
2 kaffir lime leaves
250 g roasted duck breasts, sliced
1/2 tablespoon fish sauce
1 tablespoon sugar
1 chili, sliced
5 g fresh basil

Preparation

Heat 1 tbsp vegetable oil in sauce pan, and add red curry paste.
Stir fry until an aroma develops, and then lower the heat.
Add coconut cream and 180 ml of water.
Bring to the boil.
Add pineapple, grapes, cherry tomatoes, kaffir lime leaves, and sliced duck breast.
Add fish sauce and sugar.
Simmer until cooked through.
Garnish with chilli and fresh basil.
Serve with basmati rice.