red roast duck curry

Roast duck with red curry (Gaeng phed ped yang)

Ingredients (serves 4)

1 1/2 cups (375ml) coconut milk

1 1/2 tbs basic Thai red curry paste (see related recipe)

1/2 cup (125ml) coconut cream

3 kaffir lime leaves, torn

4 Thai apple eggplant, cut in half

1/2 roast duck*, cut into bite-size pieces

200g pineapple, cut into 2cm pieces

10 grape tomatoes

1/3 cup red seedless grapes

1 cup Thai basil leaves

2 tbs fish sauce

1 tbs soy sauce

1 tbs caster sugar

1 tbs grated palm sugar

Steamed jasmine rice, to serve

Method

Heat 1/4 cup coconut milk in a wok over medium-high heat for 3-5 minutes or until oil starts to separate from milk. Add curry paste

and stir for 2-3 minutes or until roasted and fragrant. Add remaining coconut milk and cream and bring to the boil, then add lime leaves

and eggplant. Cook for 3-5 minutes or until eggplant starts to soften.

Add remaining ingredients to wok and cook for a further 3 minutes or until heated through. Serve immediately with steamed rice.

Notes & tips

* Roast duck is available from Chinese barbecue shops.