Big John's Thai Roast Duck With Red Curry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 remove leafy stalk end of cherry eggplant. clean, then crush and soak in salted water to prevent discoloration.
• 2 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.
• 3 add duck meat and stir well. add the remaining coconut milk and water. mix well. return to boil.
• 4 stir in eggplant, lychee, chili and tomato.
• 5 add sugar and fish sauce, mix well.
• 6 add kraffir lime leaves and basil. stir again and remove from heat.
• 7 serve immediately. spoon over jasmine rice.