Yield: 1 portion
Red roasted duck (skin optional) – precooked 6 to 8 oz.
Rice noodles – cooked 2 cups
Canola oil – 2 Tbsp.
Red curry paste – 1 tsp.
Coconut milk – 4 oz.
Chicken broth – 4 oz.
Fish sauce – 1 tsp.
Sugar – 1 tsp.
Paprika – 1 tsp.
Cherry tomatoes – 4
Fried taro chips – garnish
Method:
- Place cooked duck on top of noodles; set aside.
- In hot wok, combine oil and curry paste. Add coconut milk, chicken broth, fish sauce, sugar and paprika; heat to boil.
- Add tomatoes. Pour on top of noodles and duck; garnish with taro chips.