What's Cooking: Mango Tree

Roasted Red Duck Curry (Gang Phed Ped Yang)

Preparation: 10 minutes
Cooking time: 20 minutes
Spiciness: Mild
Serves 2

Ingredients

• ½ fresh pineapple cut into half, flesh cut into small cube
• 1 1/3 cup coconut cream reserve 2 tablespoons (30ml) for garnish
• 2 1/4 cup coconut milk
• 6 oz (200g) roast duck, thinly sliced
• 1.76 oz (50g) red curry paste
• 3 tablespoons Thai fish sauce
• 1 tablespoon (20g) plam sugar
• 3 kaffir lime leaves: 2 torn into pieces, discarding the stem and 1 finely shredded (for garnish)
• 6 pea baby aubergines
• 6 small cherry tomatoes (4 oz, 100 grams)
• 3/4 cup (1 oz, 30g) sweet basil leave (reserve some for garnish)
• 2 sliced of big red chilli for garnish

Preparation

1. Pour the coconut cream into a wok or sauce pan and simmer for 2 minutes, stirring constantly, until the coconut oil begins to separate out.
2. Add the curry paste, fish sauce, palm sugar and torn kaffir lime leaves. Simmer for 2 more minutes.
3. Add the duck and eggplant. Bring to a boil. Then add the coconut milk and simmer for 5 minutes.
4. Add the pineapple and cherry tomatoes and simmer for 2 minutes. Then add baby aubergines and sweet basil leaves.
5. Turn off the heat and pouring into the pineapple shell of the bowl. Garnished with the remaining kaffir lime leaves, sweet basil, two sliced red chilli and a few spoonfuls of thick coconut milk.
6. Serve with Thai jasmine rice.