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.