1 Chinese barbecued duck or roast duck
(available from Oriental butchers or specialist poultry suppliers)
60ml coconut cream
3 tbsp red curry paste
a few Kaffir lime leaves
60g Thai eggplant or fresh green peas
1 tbsp fish sauce
1 tbsp palm or brown sugar
375ml coconut milk
salt, to taste
a few basil leaves
Cut the roast
duck into serving size pieces. If buying Chinese barbecued duck, ask the
butcher to do this for you. Heat the coconut cream in large saucepan
over a medium heat, stirring occasionally, until the oil separates from
the cream. Add the red curry paste and cook, stirring for 1-2 minutes.
Add the Kaffir lime leaves and Thai eggplant or green peas. Cook,
stirring, for a further 1-2 minutes. Add the fish sauce, sugar, coconut
milk and roast duck. Cook over a low heat until the duck warms through.
Check the seasoning and add salt if necessary. Stir in the basil. Serve
immediately with boiled rice.
unique blend of two cuisines. In this recipe, Chinese style barbecued
duck combines with Thai red curry paste. This is a thick curry in which
the duck is liberally coated with the paste.