Thai Red Curry with Duck & Pineapple
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)
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
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