Red curry with roast duck and prawn recipe

Ingredients:

2 tbsp. red curry paste

1.5 tbsp. vegetable oil

2-3 kaffir lime leaves

1 can coconut milk

2 tbsp. fish sauce (salt can be substituted)

1 tbsp. brown sugar

1/2 cup water

1/2 cup winter melon, sliced

200 g barbecue duck, sliced

10 red or white grapes

6 prawn, deveined

*Optional fresh basil to garnish

Preparation:

At medium heat, stir-fry red curry paste with vegetable oil for about 2-3 minutes. Add kaffir lime leaves and continue stirring for another minute. Separate coconut cream, which is on the surface, from coconut milk in the can. Add the coconut cream to the pan and stir until it is well mixed with the curry paste. Add barbecue duck and saute for another 3 minutes. Slow add the remaining coconut milk, and water. Stir continuously and bring the curry to boil. Add winter melon and grapes. Season with fish sauce and sugar. Let simmer for about an hour until the oil starts separating. Add the shrimp just before turning off the heat and cook for about 2-3 minutes. Serve in a large bowl and garnish with basil.