Gaeng Phed Ped Yang (Roasted duck with Thai red curry paste)

A delicious exotic recipe with pineapple and lychee 🍍
Full recipe (French with English subtitle)

Ingridients for 4 person:

3.5 Oz slice pineapple
25 small eggplants
3 Thai eggplants
12 lychees without pits
8 cherry tomatoes
4 kaffir leaves
30 Thai basil leaves
3 tbsp fish sauce
1 tsp white sugar and 1 tsp palm sugar
2 tbsp red curry paste
10 FL oz of coconut cream
8.5 FL oz of coconut milk
2 grilled duck breast or whole roasted duck..

-If you use Roasted duck breast like me, cut it into bite-size pieces. Cut in the same way Thai eggplant.
-Remove the vein from the kaffir leaves (Fold the leaf and pull the stem)
– Make an incisions on cherry tomatoes.

In a frying pan over low heat put the coconut milk and bring to a small boil. At this time add the red curry paste and mix gently for 6min. The curry need to reduced. At this time can put: small eggplant, pineapple, lychee, Thai eggplant, kaffir leaves, tomatoes and Mix gently about 2min then add sugar, fish sauce coconut cream and mix for another 2min. Add the duck meat you have chosen and cook 6 to 8 minutes (the curry should have reduced slightly). You can put fresh chilli and cilantro leaves to add a little freshness and spiciness.
Serve with sticky rice or jasmine rice 🍚