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Roast Duck in Red Curry
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Serves : 4
Preparation time : 15 minutes
cooking time : 15 minutes
Ingredients :
500ml chicken stock or 1 chicken stock cube in 500ml boiling water
500ml thin coconut milk
4 tablespoons Red Curry Paste
3 teaspoons sugar
125g seedless grapes or pineapple chunks
15 cherry tomatoes
1 red chilli, sliced
6 kaffir lime leaves, thinly sliced
10 basil leaves, sliced
300g Chinese roast duck
Method :
To make the curry sauce, heat the chicken stock and half of the coconut milk in a wok or pot over medium heat for 2 or 3 minutes. Do not allow to boil. Stir in the Red Curry Paste. Then add the remaining coconut milk and season with the fish sauce and sugar. Mix well and cook for a minute to allow the sugar to dissolve. Add the eggplant and cook until tender. Add the grapes or pineapple chunks, tomatoes, chilli, kaffir lime leaves and basil leaves. Simmer for about 3 minutes until the sauce is thickened.
Slice the roast duck and add to the curry. Simmer for a further minute. Remove from heat and serve with steamed rice.
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