Curry Roast Duck Recipe

Ingredients : Serves 4

500 ml

500 ml

4 tablespoons

3 tablespoons

3 teaspoons

125 g

15

1

6

10

300 g

Chicken stock

Thin coconut milk

Red curry paste

Fish sauce

Sugar

Eggplant, sliced

Seedless grapes or pineapple chunks

Cherry tomatoes

Red chili, sliced

Kaffir lime leaves, thinly sliced

Chinese roast duck

• To make the curry sauce, heat the chicken stock and half of the coconut milk in a wok or pot over medium heat for 2 to 3 minutes. Do not allow to boil.

• Stir in the red curry paste. Then add the remaining coconut milk and season with the fish sauce and sugar.

• Mix well and cook for a minute to allow the sugar to dissolve.

• Add the eggplant and cook until tender.

• Add the grapes or pineapple chunks, tomatoes, chili, kaffir lime leaves and basil leaves.

• Simmer for about 3 minutes until the sauce is thickened.

• Slice the roast duck and add to the curry. Simmer for a further minute.

• Remove from heat and serve with steamed rice.