Big John's Thai Roast Duck With Red Curry
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1⁄2 lb roast duck meat, chopped & Without Skin
- 1 2⁄3 cups coconut milk
- 1 tablespoon red curry paste
- 5 cherry tomatoes
- 10 lychees, Pits removed
- 1⁄2 cup cherry eggplant
- 4 kaffir lime leaves, shredded
- 1⁄4 cup sweet basil
- 1 Thai red chili pepper, sliced
- 1 teaspoon sugar
- 1⁄2 teaspoon fish sauce
- 1⁄3 cup water
- 2 cups jasmine rice, Cooked
directions
- Remove leafy stalk end of cherry eggplant. Clean, then crush and soak in salted water to prevent discoloration.
- In a saucepan, combine 1 cup of the coconut milk and the red curry paste over medium-low heat, stir often until the mixture comes to a slow boil.
- Add duck meat and stir well. Add the remaining coconut milk and water. Mix well. Return to boil.
- Stir in eggplant, lychee, chili and tomato.
- Add sugar and fish sauce, mix well.
- Add kraffir lime leaves and basil. Stir again and remove from heat.
- Serve immediately. Spoon over Jasmine rice.
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RECIPE SUBMITTED BY
Big John
Calgary
I live in the foothills of the Canadian Rockies and have always enjoyed cooking. I do wish my friends would try new things more often, it's not like I've ever made them sick... often.
I'm no longer submitting to any recipe site but you can find many of my recipes at my page listed below.