1/2 Roasted duck (1-1/2 lb /
- 675 g)
1/2 c Coconut cream (125 ml)
2 tb Red curry paste
1 1/2 c Thin coconut milk (375 ml)
1 lg Tomato; cut in wedges -OR-
2 sm Tomatoes; cut in wedges
1/2 c Seedless grapes or
- diced pineapple (60 g)
1 c Pea-sized eggplants (150 g)
- -OR-
1 sm Eggplant; cut into
-bite-sized chunks
3 Kaffir lime leaves
2 tb Fish sauce
1 ts Sugar
1/2 ts Salt
10 Thai basil leaves
2 Red or green chilies;
- up to 4,
- cut into strips
Remove all bones from the duck and cut meat into bite-sized pieces.
Place the coconut cream in a saucepan and heat over medium heat. Add
the red curry paste, stirring well.
Add the duck and stir well, then add the coconut milk, tomatoes,
eggplant, grapes or pineapple (if using), kaffir lime leaves, fish
sauce, sugar, and salt. Bring to a boil, then remove from heat.
Sprinkle with the basil leaves and red or green chilies. Serve with
plain rice.
