Thai Red Curry with Duck & Pineapple
|Coconut cream||1 1⁄3 Cup (21.33 tbs), reserve 2 tablespoons (For Garnish)|
|Coconut milk||2 1⁄4 Cup (36 tbs)|
|Roast duck||8 Ounce, boned and thinly sliced|
|Red curry paste||2 Ounce (Or As Per Your Taste)|
|Thai fish sauce||2 Tablespoon|
|Date palm sugar||1 Tablespoon|
|Kaffir lime leaves||4 , slivered, stems removed|
|Kaffir lime leaves||1 (For Garnish)|
|Asian eggplant||1 Large, cut into 1/2 inch slices|
|Fresh pineapple chunks||1 Cup (16 tbs) (Or Canned)|
|Cherry tomatoes||8 Small|
|Sweet basil leaves||3⁄4 Cup (12 tbs), reserve some for garnish (Thai Style)|
Scoup out the coconut cream (thickest part) from can and place into a wok or sauce pan and simmer for a couple of minutes, stirring constantly, until the oil begins to separate.
Add the curry paste, date palm sugar and torn kaffir lime leaves.
Simmer for a few minutes until it becomes fragrant.
Add the cooked duck pieces and eggplant. Allow to simmer for a few minutes to cook. Now add the thin part of the coconut milk and simmer for 4-6 minutes.
Add the pineapple and cherry tomatoes and simmer for 2 minutes. Then add the fish sauce and sweet basil leaves, gently stir them in.
Remove from heat and serve garnished with sliveres of kaffir lime leaf, sweet basil and a few spoonfuls of thick coconut milk.
For my red curry paste recipe