INGREDIENTS

INSTRUCTIONS

Small Thai "eggplants" belongs to the eggplant family, but doesn't
resemble any eggplants found here in the US.  These are about the  size
of large green peas, and look pretty much the same.  Regular  green
peas may be used as substitute.  Put the ingredients for the red curry
paste into a mortar and pound  until well mixed into a paste.  NOTE:
You may use commercially  available paste, if available.  Adjust the
amount to taste.  Debone the roast duck, and cut up the meat into
bite-size rectangular  pieces (leaving the skin on).  Cut the neck and
wing into pieces.  Place the coconut milk in a large saucepan and heat
till boiling. Add  duck pieces and cook till tender.  Put the coconut
cream into a  frying pan, add red curry paste.  Heat over fairly high
heat, stiring  constantly, till all the paste have mixed in and
thoroughly heated.  Add Kaffir Lime leaves, fish sauce (to taste),
coconut sugar, and  continue to heat (keep stiring all the time to
prevent burning) until  red oil starts to form on the surface of the
"sauce".  Add the "sauce" to the saucepan of duck and coconut milk, and
bring  back to a boil.  Add all remaining ingredients except the
basils,  which is to be added when the curry starts to boil.  Remove
from heat  and serve with plain boiled white rice.  Translated by Padej
Gajajiva from "Homemaker, Book 2" by Ponsee  Gajajiva.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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