Simmer the coconut milk. Add the red curry paste and stir-fry until dissolved. Season with fish sauce and palm sugar. Taste and adjust the flavor to be slightly stronger than desired.

Add the pineapple, tomatoes, and pea eggplants. Simmer until the tomatoes begin to soften, then add the coconut cream and mix well.

Add the roast duck and bring to a boil. Taste and adjust seasoning. Turn off the heat and add the Thai basil leaves and sliced kaffir lime leaves.