Thai Red Duck Curry
1 roasted duck, deboned, cut into 1 inch strips
canned coconut milk
10 cherry tomatoes
1 cup eggplant, cut into bite-sized pieces
1 cup organic pumpkin, cut into bite sized pieces
3 pieces pineapple, cut into bite sized pieces
4 fresh kaffir lime leaves
1 tsp sugar
1/2 tsp salt
2 tbsp thai fish sauce
1/2 cup chicken stock
1+1/2 tbsp canola oil
3 tbsp red curry paste
Method:
1. heat oil over medium heat and add the red curry paste, stir well, add 3/4 cups coconut milk and stir to mix thoroughly.
2. add the duck and stir well. Pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pumpkin, pineapple, eggplants, kaffir lime leaves, sugar, salt, and fish sauce. Bring to a boil and remove from heat.
發表於 
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