Roast Duck Curry

THIS CURRY FROM Bangkok shows how readily the Thais adapt new and foreign ingredients. Originally it would have been made with a fresh duck, cut into small pieces. As more Chinese settled in Bangkok, the Thais made use of their red roasting techniques, amongst other things, and used the roast duck that is available in the Chinatown of every major city. At the turn of this century pineapple, tomatoes and even grapes were used instead of the eggplants to garnish this curry.