RED CURRY WITH ROASTED DUCK/ Gang Phed Ped Yang

• 2 14 cups coconut milk
• 200 g roast duck, thinly sliced
• 1 78 ounces red curry paste
• 3 tablespoons Thai fish sauce
• 1 tablespoon sugar
• 1 tablespoon palm sugar
• 6 small cherry tomatoes
• 1 12 cups fresh pineapple
• 10 seedless grapes (optional)
• 12 cup paprika, 1/2 babyeggplant, 1/2 sweetcorn
• 34 cup sweet basil
• 4 fresh lime leaves, chopped

1. Pour the oil into a wok add he curry paste and coconut milk low heatstir until mixed until the coconut oil begins to separate out.
2. Add the fish sauce, palm sugar sugar and torn lime leaves.
3. Simmer for 2 more minutes.
4. Add the duck.
5. Add the coconut milk and simmer for 5 minutes add paprika,baby eggplant Sweetcorn,grapes tomatoes,pineapple and Sweet basil.

coconut milk, duck, red curry, fish sauce, sugar, palm sugar, tomatoes, pineapple, grapes, paprika, sweet basil, lime

Taken from www.food.com/recipe/red-curry-with-roasted-duck-gang-phed-ped-yang-524770 (may not work)