Roast duck in red curry
Serving size: Serves 4
Cuisine type: ChineseCooking time: Less than 60 minutes
Course: MainFavourite flavours: Curry
Roast duck in red curry
INGREDIENTS
400g can coconut cream
2-3 tablespoons red curry paste
2 cups (500ml) chicken stock
3 baby eggplants, halved lengthways
200g (or ¼ of a large) pineapple, cut into chunks
6 cherry tomatoes
3 kaffir lime leaves, 2 torn into pieces and 1 shredded
1 Chinese roast duck, sliced into bite size pieces
2 tablespoons fish sauce
2 tablespoons light soy sauce
1 tablespoon palm sugar
1 long red chilli, sliced
¼ cup Thai basil leaves, torn
steamed jasmine rice, to serve
METHOD
Spoon off the thick layer of coconut cream from the top of the can and place into a wok. Heat over medium high heat for 3-5 minutes, stirring continuously, until the coconut oil begins to separate — the mixture will look like it has curdled. Stir in the curry paste and fry for a further 1-2 minutes or until fragrant. Add remaining coconut cream and stock and bring to the boil.
Add eggplants, pineapple, cherry tomatoes and kaffir lime leaves and simmer for 3 minutes. Add roast duck, fish sauce, soy sauce and palm sugar and simmer another 10-15 minutes or until heated through. Remove from heat and stir in chilli and basil.
Serve hot with steamed jasmine rice.
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