Thai Red Curry with Roasted Duck
A sweet and spicy use for crisp, roasted duck.
Yield: serves 4
- 2 1⁄2 cups canned unsweetened coconut milk
- 1⁄4 cup Thai red curry paste, such as Mae Ploy brand
- 1⁄2 Chinese roasted duck, cut into 2" pieces
- 10 fresh or frozen kaffir lime leaves
- 1 cup fresh pineapple, peeled, cored, and cut into 1" chunks
- 1 1⁄2 tbsp. fish sauce
- 1 tbsp. Thai palm sugar
- 6 Thai chiles, stemmed
- 20 cherry tomatoes, left whole
- Leaves from 10 stems basil, preferably Thai basil
- Steamed jasmine rice
- Heat 1 cup of the coconut milk in a large pot over medium heat until it just begins to boil. Reduce heat to medium-low and simmer, stirring often, until liquid is slightly reduced, about 5 minutes. Whisk in the curry paste and continue to simmer the mixture, stirring occasionally, until the liquid is very aromatic, about 5 minutes more.
- Add the cut-up duck to the curry mixture and increase the heat to medium. Cook, stirring occasionally, until the duck is heated through, about 7 minutes. Add the remaining coconut milk, lime leaves, and 3⁄4 cup water. Increase the heat to medium-high, bring to a boil, then reduce the heat to medium-low. Simmer, stirring, until the flavors have melded, about 2 minutes. Add the pineapple, fish sauce, sugar, and chiles and continue to simmer on medium-low heat, stirring occasionally, until the pineapple is fork tender, about 5 minutes more.
- If you like, skim off and discard oil from the top of the curry. Stir in the tomatoes and the basil and simmer the curry for 1 minute more; the tomatoes and basil should retain their shape and bright color. Serve the curry with steamed jasmine rice.