This curry is not always easy to find, and is quite
distinct from other Thai curries, particularly as a
result of its richness. It is perfect for a special
occasion, both in terms of taste and appearance.
We will make this dish when we have meat left over from one of our ducks that we have earlier used for another dish. Admittedly, purchasing a roast duck in Asia - either in whole or in part - is a lot easier than it is elsewhere. In Germany, you could substitute roast goose, or in Scotland, why not use rare venison slices?
250g sliced roast duck
4 tbs red curry paste
1 cup thick coconut milk
1 cup thin coconut milk
40g green peppercorns
60g small round pea eggplants
150g fresh pineapple, cut into chunks
6 cherry tomatoes
10 grapes (skinned, preferably)
30g fresh sweet basil leaves
1 large red chili, sliced
2 kaffir lime leaves, shredded
2 tbs fish sauce
2 tbs soy sauce
1 tbs palm sugar
Up to 1 tbs plain sugar (to taste)
- Wok fry the thick coconut milk, stirring all the time, until you see the coconut oil has separated (or use a heavy based frying pan)
- Add curry paste. Fry for 90 seconds.
- Add thin coconut milk and kaffir lime leaves. Bring to a simmer.
- Add peppercorns, pea eggplants, pineapple and cherry tomatoes. Simmer for 3 mins.
- Add grapes, sweet basil leaves, the sauces and sugars and chili slices, as well as the duck slices. Simmer gently for a few minutes to warm through.