ROASTED DUCK RED CURRY (แกงเผ็ดเป็ดย่าง)

It's quick and easy but this spicy Thai red curry will keep you warm and satisfied. You will have Thai Authentic cuisine by EATSI Thai Recipe.

We suggest the easy recipe and EATSI Thai ingredients is a must.

EATSI Thai - Freeze dried Kaffir Lime Leaves

Ingredients

1. 3 kaffir lime leaves, EATSI Thai - Freeze dried Kaffir Lime Leaves is a must

2. 1 cup Thai sweet basil leaves, EATSI Thai - Freeze dried Thai Sweet Basil is a must

3. 1 1/2 cups (375ml) coconut milk

4. 1/3 cup basic Thai red curry paste

5. 1/2 cup (125ml) coconut cream

6. 4 Thai eggplant, cut in half

7. 1/2 roast duck*, cut into bite-size pieces

8. 200g pineapple, cut into 2cm pieces

9. 10 grape tomatoes

10. 1/3 cup red seedless grapes

11. 2 tablespoons fish sauce

12. 1 tablespoon soy sauce

13. 1 tablespoon caster sugar

14. 1 tablespoon grated palm sugar

15. 1 portion of Steamed jasmine rice

EATSI Thai - Freeze Dried Thai Sweet Basil

EATSI Thai - Freeze Dried Kaffir Lime Leaves

Instructions

1. Heat 1/4 cup coconut milk in a wok over medium-high heat for 3-5 minutes or until oil starts to separate from milk.

2. Add curry paste and stir for 2-3 minutes or until roasted and fragrant.

3. Add remaining coconut milk and cream and bring to the boil

4. Add EATSI Thai - Freeze dried Kaffir Lime Leaves and eggplant.

5. Cook for 3-5 minutes or until eggplant starts to soften.

6. Add remaining ingredients to wok and cook for a further 3 minutes or until heated through.

7. Add EATSI Thai - Freeze dried Thai Sweet Basil and cook for 30 seconds

8. Serve immediately with steamed rice.