Preparation:

In a medium heavy bottomed saucepan warm the coconut cream over a medium heat until it boils gently.

Adjust the heat to maintain a gentle boil and cook for 6-8 minutes, stirring occasionally. When you see tiny pools of oil glistening on the surface add the curry paste and stir to dissolve. Cook for 1-2 mins more.

Add the cooked duck and stir fry to coat evenly with the paste. Cook for 1-2 minutes then increase the heat and add the coconut milk, pineapple or tomato, fish sauce, sugar and 6 of the lime leaves. Simmer gently for 6-8 minutes, stirring occasionally.

Check seasoning. Remove from heat. Cool then cover and chill for a few hours or overnight. Before serving discard some of the fat from the surface of the curry.

When ready to serve warm gently, uncovered over a low heat until just hot but not boiling. Transfer to a serving bowl, stir in the basil leaves and remaining lime leaves and serve hot or warm.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:

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