Chinese Food Thai Roast Duck With Red Curry Best Love
Thai Roast Duck With Red Curry Best Love
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
HOW TO PREPARE
Yield: Makes 2 servings
Active time: 10 min
Total time: 40 min
- 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.
