Red Curry With Roasted Duck

I think my favourite red curry is this one which comes with roasted duck. In Thai it is called "Gaeng Phet Ped Yang". In Thai restaurants it can be quite expensive to order. So, it is useful to know how to cook.

INGREDIENTS:

• 1 roasted duck, deboned and cut into well sized pieces
• 5 pieces of pineapple, cut into bite sized pieces
• 4 fresh kaffir lime leaves, chopped
• 1 tbsp sugar palm
• 2 1/2 cups coconut milk
• 8 cherry tomatoes
• 1 cup eggplant, cut into bite-sized pieces
• 1/2 tsp salt
• 2 tbsp fish sauce
• 1/2 cup water (or chicken stock)
• 1 1/2 tbsp vegetable cooking oil
• 3 tbsp red curry paste
  

PREPARATIONS:

• Heat oil in a wok over medium heat and add the red curry paste, stir well.
• Then add 3/4 cups coconut milk and stir until mixed thoroughly.
• Add the roasted duck and stir often.
• Then pour the mixture into a pot,
• add the remaining coconut milk, water, tomatoes, pineapples, eggplants, kaffir lime leaves, sugar, salt, and fish sauce.
• Continue stirring until boiling and remove from heat.
• Transfer to a serving bowl.

Tips: You can serve with hot steamed rice or rice noodle