Ingredients
- 2 tbsp Vegetable Oil
- 3 tbsp Garlic,Minced
- 3 tbsp Ginger,Minced
- 4 tbsp Red Curry Paste
- 4 cups Coconut Milk
- 2 cups Chicken or Duck Stock
- 3 tbsp Fish Sauce
- 2 tbsp Palm Sugar
- 1 tbsp Lime Juice
- 2 Red Bell Peppers,Sliced
- 1 cup Pineapple Chunks
- 1 cup Cherry Tomatoes,Halved
- Thai Basil Leaves for Garnish
- 3 Roast Half Duck , Defrosted
Direction
- Heat oil in a large pot over medium heat. Add garlic and ginger. Cook for 2 minutes.
- Stir in red curry paste and cook for 2 minutes.
- Add coconut milk, stock, fish sauce, palm sugar, and lime juice then bring to a simmer for 10 minutes.
- Preheat deep fryer to 350 degrees. Deep fry roast half duck for 3-5 minutes. Let cool.
- Shred duck into bite size pieces.
- Add bell peppers, pineapple, and cherry tomatoes. Simmer for 5 minutes.
- Add duck and simmer for 5 more minutes. Divide into bowls (over rice if preferred)
- Serve curry with Thai basil as a garnish.