Ingredients Jump to Instructions ↓

  1. 1/2 cup Coconut cream

  2. 2 tablespoons Red curry paste

  3. 2 cups Chopped ; boned Chinese style Roast Duck

  4. 3 cups Coconut milk

  5. 1 tablespoon Fish sauce

  6. 1 tablespoon Palm sugar or brown sugar

  7. 12 Fresh wild lime leaves

  8. A handful of fresh basil leaves

  9. 1/2 A small pineapple peeled and cut in bite size chunks or 1 cup cherry tomat; (guess they meant TOMATO)

Instructions Jump to Ingredients ↑

  1. In a medium heavy bottomed saucepan warm the coconut cream over a medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6-8 minutes, stirring occasionally. When you see tiny pools of oil glistening on the surface add the curry paste and stir to dissolve. Cook for 1-2 mins more.

  2. Add the cooked duck and stir fry to coat evenly with the paste. Cook for 1-2 minutes then increase the heat and add the coconut milk, pineapple or tomato, fish sauce, sugar and 6 of the lime leaves. Simmer gently for 6-8 minutes, stirring occasionally.

  3. Check seasoning. Remove from heat. Cool then cover and chill for a few hours or overnight.Before serving discard some of the fat from the surface of the curry.

  4. when ready to serve warm gently, uncovered over a low heat until just hot but not boiling.Transfer to a serving bowl, stir in the basil leaves and remaining lime leaves and serve hot or warm. Posted to recipelu-digest by LSHW on Feb 18, 1998


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