Red Curry with Roast Duck

Name: Red Curry with Roast Duck
Ingredients: 2-3 ounces (about 60-90 grams) red curry paste, to taste; 4 1/4 cups coconut cream (about 1 kilogram), freshly pressed from coconut meat with just enough water to extract; 1 1/4 cups coconut milk (about 300 grams), pressed from the second round of coconut pulp; 1/2 roast duck; Palm sugar, to taste; Fish sauce, to taste; pieces Pineapple, cut into; Cherry or plum tomatoes; 1 cup pea eggplants; 1 cup fresh Thai basil leaves; 5 kaffir lime leaves, thinly sliced

Matt Matt @eatzikitchen

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Matt Matt @eatzikitchen

Follow and share our page at https://www.facebook.com/baanrakguichai/. Join us as we travel the world together through my kitchen runway soon!

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Ingredients

2-3 ounces(about 60-90 grams) red curry paste, to taste
4 1/4 cupscoconut cream (about 1 kilogram), freshly pressed from coconut meat with just enough water to extract
1 1/4 cupscoconut milk (about 300 grams), pressed from the second round of coconut pulp
1/2roast duck
Palm sugar, to taste
Fish sauce, to taste
piecesPineapple, cut into
Cherry or plum tomatoes
1 cuppea eggplants
1 cupfresh Thai basil leaves
5kaffir lime leaves, thinly sliced

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Steps

1

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.
2

Add the pineapple, tomatoes, and pea eggplants. Simmer until the tomatoes begin to soften, then add the coconut cream and mix well.
3

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.