Roast Duck in Red Curry

Serves 4

Ingredients:

40ml cooking oil
90g Red Curry Paste
1.5 l coconut milk
300g roast duck deboned and cut into slices
250gm chicken stock
12 eggplant
10 cherry tomato
2 kaffir lime leaf
10g palm sugar
60ml fish sauce

Method

1. Heat wok with cooking oil and stir fry the red curry paste until fragrant.Add in half the coconut milk and stir constantly until red oil rises to the surface.

2. Add the roast duck slices and stir for 1 minute.Transfer the mixture into a pot and add the remaining coconut milk and chicken stock.

3. Add in the eggplant,tomato,kaffir lime leaf,palm sugar and fish sauce and continue cooking intil curry comes to a boil.

4. Turn off the heat and ladle curry onto srving dish and serve.