Roasted Duck with Red Curry Paste

Use less curry if you don’t like heat. You can also add barley or a similar ingredient to thicken this dish. Serve with a crusty bread. And pair with Michael David Winery Seven Deadly Zins. You’ll thank me.

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Roasted Duck with Red Curry Paste

Ingredients

• 1 1/2 T vegetable oil
• 3 T red curry paste
• 2 1/2 C coconut milk
• 1 roasted duck deboned, cut into 1 inch strips (1 mallard or 2 teals)
• 10 cherry tomatoes
• 1 C eggplant cut into 1-inch cubes or spring peas
• 1 C pineapple chunks
• 1 tea sugar
• 1/2 tea sea salt
• 2 T Thai fish sauce
• 1/2 C water or chicken stock

Instructions

• Place vegetable oil, red curry paste and 3/4 C of the coconut milk into
• stock pot. Heat over medium heat and stir for 1 minute. Add duck, stir
• and heat 1 minute. Add the rest of the ingredients to pot and bring to
• a boil over medium heat. Spoon into bowls.

Notes

Use less curry if you don't like heat. You can also add barley
or a similar ingredient to thicken this dish. Serve with a crusty
bread.