Blue Elephant Thai Red Curry Recipe

Name: Blue Elephant Thai Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat 1 tbsp vegetable oil in sauce pan, and add red curry paste.
2
Stir fry until an aroma develops, and then lower the heat.
3
Add coconut cream and 180 ml of water.
4
Bring to the boil.
5
Add pineapple, grapes, cherry tomatoes, kaffir lime leaves, and sliced duck breast.
6
Add fish sauce and sugar.
7
Simmer until cooked through.
8
Garnish with chilli and fresh basil.
9
Serve with basmati rice.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 70 g red curry paste, 400 ml coconut cream, 180 ml water, and more.

Yes, Blue Elephant Thai Red Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blue Elephant Thai Red Curry

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