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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.