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1 roasted duck, deboned and cut into 1-inch squares
2 ½ cups coconut milk
1 ½ tablespoon vegetable oil
3 tablespoon red curry paste
2 medium tomatoes, halved or 10 cherry tomatoes
½ cup sweet basil leaves (horapha)
4 kaffir lime leaves, halved
½ teaspoon salt
2 tablespoon fish sauce
1 teaspoon sugar
½ cup water (or chicken stock)
Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add ¾ cups coconut milk and stir to mix thoroughly. Add the duck and stir well. Next, add the remaining coconut milk, water, tomatoes, kaffir lime leaves, sugar, salt, fish sauce and sweet basil.
Cook for about 10 minutes or until duck absorbs curry flavor.