Chinese Roast Duck in Red Curry (4 - 6)
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | Coconut cream |
| 2 | tb | Red curry paste |
| 2 | c | Chopped ; boned Chinese style Roast Duck |
| 3 | c | Coconut milk |
| 1 | tb | Fish sauce |
| 1 | tb | Palm sugar or brown sugar |
| 12 | Fresh wild lime leaves | |
| A handful of fresh basil leaves | ||
| 1/2 | A small pineapple peeled and cut in bite size chunks or 1 cup cherry tomat; (guess they meant TOMATO) |
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