Red Curry Paste 250g Simon Johnson

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Heat 4 tbsp of Red Curry Paste with 100ml coconut milk and stir for 5 mins. Add 300ml coconut milk and 300ml of Stock. Add 1 roast duck chopped into pieces, 1 punnet cherry tomatoes, 4 to 5  tbsp fish sauce and 1 can pineapple pieces in natural juice. Add 4 or 5 kaffir lime leaves . Mix well and simmer for 3 to 5 mins. Garnish with Thai basil and freshly cut chillies.

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