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Ingredients:
Roasted Duck – 1/2, about 700 gms, bones removed and cut into pieces
Coconut Cream – 125 ml
Red Curry Paste – 2 tblsp
Thin Coconut Milk – 1 1/2 cups
Tomatoes – 2, cut in wedges
Pineapple – 1/2 cup, diced
Brinjal – 1, cut into pieces
Kaffir Lime leaves – 3
Fish Sauce – 2 tblsp
Sugar – 1 tsp
Salt – 1/2 tsp
Thai Basil Leaves – 10
Green Chillies – 4, cut into strips
Method:
1. Heat a pan over medium heat.
2. Add the coconut cream, red curry paste and mix well.
3. Add the chopped duck pieces and stir.
4. Add the coconut milk, tomatoes, brinjals, pineapple, lime leaves, fish sauce, sugar and salt.
5. Bring to a boil and remove from heat.
6. Garnish with basil leaves and green chillies.
7. Serve hot with plain rice.
