Roasted Duck Red Curry Recipe
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 The Roasted Duck Red Curry combines the spice of the Red Cury with tender duck strips, a must for all.
| Roasted Duck Red Curry |
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| Ingredients |
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| Chao Koh Coconut Milk |
half can |
| Mae ploy Red Curry Paste |
1 packet (50g) |
| Roasted duck breast |
2 pieces (150g) |
| Vegetable Oil |
2 tbsp |
| Water |
2 cups (250ml) |
| Pineapple |
1/2 cup |
| Seedless Grapes |
1/2 cup |
| Eggplant |
1/4 cup |
| Fish Sauce |
1 tbsp |
| Palm Sugar |
1 tsp |
| Red Chilli (shredded) |
1 tbsp |
| Sweet Basil Leaves |
1/4 cup |
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| Directions |
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| 1. Cross cut the roasted duck into thick slices approximately 4cm |
| 2. Heat Oil in the wok. Add Mae Ploy Red Curry Paste and 1/2 cup Chao Koh Coconut Milk, stir fry until good aroma develops. Add water and heat until boiling. |
| 3. Put in the Pineapple and Aubergine. Bring to boil again |
| 4. Season with Fush sauce and palm sugar |
| 5. Add basil leaves and red chilli |
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| 6. Transfer to serving bowl and serve with steamed rice. |
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