This recipe calls for Gang Phed (red curry) paste and roasted duck meat. Like some of the middle east dishes, this Thai curry has a sweet, fruity bite to it, from grapes, cherry tomatoes, lychees, and pineapple.
Ingredients
- 1 Tbsp vegetable oil
- 1 cup coconut milk
- 2-3 Tbsp Gang Phed Red Curry paste
- 200g roasted duck, sliced to bite size pieces
- 1 cup chicken stock or water
- 1/4 cup pineapple, sliced to bite size pieces
- 1/4 cup lychee, de-seeded, fresh or canned
- 1/4 cup cherry tomatoes
- 1/4 cup grapes, halved, de-seeded
- 1/4 cup Thai eggplants, quartered
- 1+1/2 Tbsp fish sauce
- 1 tsp palm sugar
- 1 red Spur chilli, sliced
- A handful Thai sweet basil leaves
- 2-3 Kaffir lime leaves, thinly sliced, for garnish
Directions
- Put vegetable oil and 1/4 cup of coconut milk in a wok or saucepan, over medium heat.
- Add curry paste and stir to fry until fragrant. Next add about 2 Tbsp of coconut milk and keep stirring to fry the paste until the red oil is sizzling and separate from the paste.
- Add the rest of coconut milk and the stock or water and stir to mix and bring to a boil.
- Add eggplants, pineapple, cherry tomatoes, grapes, lychees, and duck, stir and bring to a boil.
- Add fish sauce, palm sugar, to taste.
- Add Spur chilli, basil leaves, and Kaffir lime leaves, stir until the herbs wilt. Turn off the heat and plate up.
