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Thai Red Curry with Duck & Pineapple

One of my favourite curries is this duck with red curry called “gaeng phet pet yang”. The ingredients will vary a bit from cook to cook. I like to add pineapple, and if available I prefer using rambutan. I add sweet basil, roasted duck, date palm sugar, kaffir lime leaves, cherry tomatoes, pea eggplants if available or I use Asian long eggplant sliced, and red curry paste. I prefer making my own red curry paste but in a pinch Mae Sri or Mae Ploy brands curry pastes work just fine for a faster meal. Tip_ Make a quantity of red curry paste and keep in a glass jar in the refrigerator for quick and tasty meals.

Ingredients
1 1/3 cup coconut cream, reserve 2 tablespoons for garnish
2 1/4 cup coconut milk
8 oz roast duck, boned and thinly sliced
1 1/2 to 2 ounces red curry paste to your taste
2 tablespoons Thai fish sauce
1 tablespoon date palm sugar
2 pair kaffir lime leaves , slivered (remove stem)
1 kaffir lime leaf finely slivered for garnish
1 long Asian eggplant, cut into 1/2 inch slices
1 cup fresh pineapple chunks, canned be used
8 small cherry tomatoes
3/4 cup Thai sweet basil leaves (reserve some for garnish)

Method
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. Serve with steamed jasmine rice or mie/noodles (thin somen type noodles)



for photo of dish

http://www.ifood.tv/recipe/thai-red-curry-with-duck-pineapple

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