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Roasted Duck Red Curry Paste


  • 1-½ tablespoons vegetable cooking oil
  • 3 tablespoons red curry paste
  • 1 can coconut milk
  • Roasted duck, deboned and cut into 1 inch strips
  • ½ cup water or stock
  • 5 cherry tomatoes
  • 3 pieces pineapple, cut into bite sized pieces
  • 1 cup eggplant, cut into bite-sized pieces
  • 2 kaffir lime leaves
  • 1 tablespoon sugar
  • ½ tablespoon salt
  • 1 tablespoon fish sauce

Cooking Instructions

  1. Add vegetable oil to sauce pan over medium heat and add the red curry paste, stir well.
  2. Add 3/4 cups coconut milk and stir to mix thoroughly.
  3. Add the duck and stir well.
  4. Put the mixture in a pot; add the remaining coconut milk, water, tomatoes, pineapple, eggplant, kaffir lime leaves, sugar, salt, and fish sauce.
  5. Cook over medium heat until the eggplant is tender.
  6. Serve with rice.