Grilled Duck Curry with Zespri SunGold Kiwifruit
- Red curry Soup – 500 g
- Grilled duck – 500 g
- Zespri SunGold Kiwifruit – 150 g
- Pineapple – 60 g
- Grape – 40 g
- Lychee – 40 g
- Sweet basil – 15 g
- Kaffir lime leaves – 2 g
- Big red chili – 1 g
Recipe by Executive Chef of Hua Chang Heritage Hotel, Pairos Prapairuk
Heat red curry soup over medium heat for 3-5 minutes and let it simmer.
When red curry starts to boil, add slices of grilled duck, Zespri SunGold Kiwi, pineapples, grapes, lychee, sweet basil and kaffir lime leaves.
Decorate the dish with big red chilies. Serve immediately with steamed rice or fermented rice flour noodles.