Red duck curry

Name: Red duck curry
Cuisine: Thai
Ingredients: 750 ml/1¼ pints coconut milk; 250 ml/8½ fl oz coconut cream; 2 fresh red chillies, sliced diagonally; 4 kaffir lime leaves, torn, or zest of 1 lime; a handful of fresh basil leaves; 3 tablespoons Thai Red Curry Paste; 1 small roasted duck, jointed; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); 1 tablespoon Demerara or palm sugar; 1 tablespoon Demerara or palm sugar; 4 kaffir lime leaves, torn, or zest of 1 lime; 1 small aubergine, topped and tailed and cut into 1 cm/½inch cubes

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

750 ml/1¼ pints coconut milk
250 ml/8½

Asia
Thailand
Main course
Gluten-free

Method

Pour the coconut milk and coconut cream into a deep pan and bring to the boil. Reduce the heat to a simmer, add the duck joints and simmer for about 10 minutes (if the mixture looks too thick and oily, add some water).
Skim off about 1 tablespoon of the coconut oil that has formed and heat it in a wok or heavy-based frying pan. Fry the curry paste in this oil for