This Recipe was adapted from that taught at The Boathouse Culinary school in Phuket, it is a contemporary blend of Chinese and Thai cuisine and very quick to prepare if you have access to a Chinese butcher.
Ingredients
* 1/2 a Roast Duck
* 2 cups of Chicken Stock
* 2 cups of Coconut Milk
* 4 tablespoons of Red Curry Paste
* a dozen Cherry Tomatoes
* 3 small Egg Plants
* 3 tablespoons of Fish Sauce
* 4 teaspoons of Sugar
* 10 Basil Leaves (Preferably the Thai Purple variety)
* 4 Kaffir Lime Leaves
* 2 sliced Red Chillies
* 250g of Pineapple and/or Grapes (Optional)
Instructions
Add 2 cups of chicken stock to 2 cups of coconut milk and heat. Stir in curry paste, fish sauce, sugar and stir gently. Do not boil otherwise the coconut milk will begin to curdle. Add eggplant and simmer gently until soft. Add a cherry tomatoes, kaffir lime leaves (cut up finely with scissors), sliced red chillies, torn basil leaves and the chopped up duck and simmer for another 3 minutes before serving. The Boathouse Restaurant also serves this with pineapple pieces and / or grapes, not being a fan of cooked fruit however it is optional. Serve with Plik Nam Pla (sliced chilli and fish sauce) and piles of Thai Jasmine Rice.
This recipe was contributed by http://www.thecurrypot.com.au visit us for more curry recipes.