Ingredients

• 1 1/2 cups (375ml) coconut milk
• 1/3 cup 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

Description

Roast Duck With Red Curry (Gaeng Phed Ped Yang) Recipe - 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...

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