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.

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.

Leave a Comment