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1 1/3 cup coconut cream, reserve 2 tablespoons for garnish

2 1/4 cup coconut milk

8 oz roast duck, boned and thinly sliced

1 1/2 to 2 ounces red curry paste to your taste

2 tablespoons Thai fish sauce

1 tablespoon date palm sugar

2 pair kaffir lime leaves , slivered (remove stem)

1 kaffir lime leaf finely slivered for garnish

1 long Asian eggplant, cut into 1/2 inch slices

1 cup fresh pineapple chunks, canned be used

8 small cherry tomatoes

3/4 cup Thai sweet basil leaves (reserve some for garnish)

Scoup out the coconut cream (thickest part) from can and place into a wok or sauce pan and simmer for a couple of minutes, stirring constantly, until the oil begins to separate.

Add the curry paste, date palm sugar and torn kaffir lime leaves.

Simmer for a few minutes until it becomes fragrant.

Add the cooked duck pieces and eggplant. Allow to simmer for a few minutes to cook. Now add the thin part of the coconut milk and simmer for 4-6 minutes.

Add the pineapple and cherry tomatoes and simmer for 2 minutes. Then add the fish sauce and sweet basil leaves, gently stir them in.

Remove from heat and serve garnished with sliveres of kaffir lime leaf, sweet basil and a few spoonfuls of thick coconut milk.