Roasted Duck Curry with Red Curry Paste (Kaeng Phed Ped Yang)

Ingredients
* 1 roasted duck, deboned and cut into 1 inch strips

* 2 1/2 cups canned coconut milk

* 10 cherry tomatoes

* 1 cup eggplant, cut into bite-sized pieces or sweet English/Spring peas

* 6 pieces of rambutan (canned) or pineapple, cut into bite sized pieces

* 4 fresh kaffir lime leaves , torn into pieces (optional)

* 1 tsp sugar

* 1/2 tsp sea salt

* 2 tbsp Thai fish sauce (Golden Boy brand is preferred)

* 1/2 cup water (or chicken stock)

* 1 1/2 tbsp vegetable cooking oil (not olive oil)

* 3 tbsp red curry paste (recipe on our site or substitute canned red curry paste)

Preparation

Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add 3/4 cups coconut milk and stir to mix thoroughly.
Add the duck and stir well.

Next pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, rambutans, or pineapple, eggplants, or sweet peas,kaffir lime leaves, sugar, salt, and fish sauce.

Bring to a boil and remove from heat.