April 19, 2016
This family favourite classic Thai-inspired red duck curry is rich and creamy, and perfect for a satisfying meal either for lunch or dinner.
1Place duck on a chopping board. Remove meat form carcass and slice thickly (about 2 cm).
2CURRY PASTE: Soak dried chillies in hot water 15 mins, then drain and chop. In a small food processor or blender, combine all ingredients and process to a smooth paste.
3In a large wok or frying pan, heat oil on low. Fry prepared curry paste 8 to 10 mins, stirring.
4In a saucepan, heat half coconut milk on medium. Simmer 2 to 3 mins. Stir into curry paste in wok. Add duck, pineapple, eggplant, fi sh sauce, chilli and remaining coconut milk to wok. Simmer on low 3 to 4 mins until eggplant is tender. Stir in snow peas and kaffir lime leaves. Simmer 30 secs.
5Season with juice and palm sugar.
6Serve topped with Thai basil and accompany with Jasmine rice.