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Grilled Duck Curry with Zespri® SunGold Kiwifruit

Ingredients

  • 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

Grilled Duck Curry with Zespri SunGold Kiwifruit

Directions

  1. Heat red curry soup over medium heat for 3-5 minutes and let it simmer.

  2. When red curry starts to boil, add slices of grilled duck, Zespri® SunGold Kiwi, pineapples, grapes, lychee, sweet basil and kaffir lime leaves.

  3. Decorate the dish with big red chilies. Serve immediately with steamed rice or fermented rice flour noodles.