Ingredients

• 500g Duck Breast
• 1 Lime
• 1 tablespoon Coconut Oil
• 4 Star Anise Pods
• 2 Garlic Cloves
• 2 Lemongrass Stalks
• 4 tablespoons Thai Red Curry Paste
• 400g Coconut Milk
• 4 tablespoons Unsweetened Shredded Coconut
• Cilantro as needed
• 1 Fresh Chili

Tools

• Wooden spoon
• kCook Multi
• Kcook bowl

Method

1. Fit stir tool to kCook bowl
2. Add coconut oil and star anise pod to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl
5. Heat with filler cap removed - 120°C, speed 3
6. Then add duck breast, garlic clove and lemongrass stalk to the kCook bowl
7. Cook with filler cap removed - 3 min, 120°C, speed 3
8. Then add Thai red curry paste and coconut milk to the kCook bowl
9. Cook with filler cap removed - 5 min, 98°C, speed 3
10. Then add unsweetened shredded coconut and cilantro to the kCook bowl
11. Stir with filler cap removed - 30 sec, speed 4
12. Serve
13. Garnish with lime and fresh chili

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