Ingredients

Roasted Duck 400 grams (torn into pieces)
Coconut milk 1 1/2 bowl
Tomato 150 grams (torn into pieces)
Pineapple 150 grams (torn into pieces)
Grape 50 grams (torn into pieces)
Zalacca 50 grams (torn into pieces)
Fish sauce (Nampla) 3 tablespoon
Sugar 3 teaspoon
Kafffir lime leaves 4-5
Sweet basil leaves 1/4 small bowl
Red & yellow chilli
Red curry paste 2 table spoon

Preparation

1. Stir fied coconut milk 1 bowl with the red curry paste, then add the roasted
2. Add the rest of coconut milk, zalacca, pineapple and tomato. Then add fish sauce and sugar.
3. If the soup is too thick you can add some water.
4. add the grape, kafffir lime leaves, chilli and sweet basil leaves.