Big John's Thai Roast Duck With Red Curry
Ready In: 30 mins
Serves: 2
Ingredients
- 1⁄2 lb roast duck meat, chopped & Without Skin
- 1 2⁄3 cups coconut milk
- 1 tablespoon red curry paste
- 5 cherry tomatoes
- 10 lychees, Pits removed
- 1⁄2 cup cherry eggplant
- 4 kaffir lime leaves, shredded
- 1⁄4 cup sweet basil
- 1 Thai red chili pepper, sliced
- 1 teaspoon sugar
- 1⁄2 teaspoon fish sauce
- 1⁄3 cup water
- 2 cups jasmine rice, Cooked
Directions
- Remove leafy stalk end of cherry eggplant. Clean, then crush and soak in salted water to prevent discoloration.
- In a saucepan, combine 1 cup of the coconut milk and the red curry paste over medium-low heat, stir often until the mixture comes to a slow boil.
- Add duck meat and stir well. Add the remaining coconut milk and water. Mix well. Return to boil.
- Stir in eggplant, lychee, chili and tomato.
- Add sugar and fish sauce, mix well.
- Add kraffir lime leaves and basil. Stir again and remove from heat.
- Serve immediately. Spoon over Jasmine rice.
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