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.