Main Dishes

Thai Roast Duck with Red Curry

73

This dish is a good variation of traditional Thai curry, and people used to curries would find it particularly attractive. The use of pineapple is smart and well balances the grease of roast duck!

4
8 oz. roast duck
3 oz. red curry paste
8 oz. thick coconut milk
8 oz. thin coconut milk
24 oz. eggplant
5 oz. pineapple
4 oz. cherry tomatoes
2 oz. grapes
3 heads lime leaves
1 oz. peppercorns (young and green)
1 oz. basil (fresh leaves)
1 red chili pepper (big)
2 T. fish sauce
2 T. soy sauce
2 T. coconut palm sugar
Thinly slice the roast duck. Cut the eggplant into 1/2” cubes, and the pineapple into 1’’ pieces. Slice the chili pepper and tear the lime leaves into pieces. Set aside 2 T. thick coconut milk, heat the remaining in a pot, and stir fry for about 4 minutes. When the oil starts to separate out, add the red curry paste and stir for 2 minutes to bring about its aroma. Then add the thin coconut milk, eggplant, pineapple, cherry tomatoes, lime leaves and peppercorns. Turn to lower heat and boil for about 3 minutes. Then add the roast duck, grapes, half of the basil leaves, half of the chili pepper, fish sauce, soy sauce and palm sugar, and cook for 3 more minutes. Turn off the heat and take the cooked dish out of the pan. Garnish the dish on the top with the remaining thick coconut milk, basil and red chili pepper.
Nutritions

Calories
458

Sodium
3326mg
138% DV

Fat
31g
47% DV

Protein
18g
37% DV

Carbs
34g
11% DV

Fiber
8g
35% DV
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A super simple Italian Tuna Potato Salad made with baby potatoes, red onion and capers tossed in an easy olive oil and fresh lemon dressing.
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