SERVES 4
INGREDIENTS
1½ Cups (375ml) coconut milk
¹⁄₃ Cup Thai red curry paste (available at Woolworths)
½ Cup (125ml) coconut cream
3 Lime leaves, torn (available at Woolworths)
4 Thai apple eggplant, cut in halves (substitute with Asian eggplant if needed)
½ Roast duck*, cut into bite-size pieces (Link to our ducko-recipe-whole-duck) (available at selected Woolworths Rotisserie counters)
200g Pineapple, cut into 2cm pieces
10 Grape tomatoes (substitute with Cherry tomatoes if needed)
¹⁄₃ Cup red seedless grapes
1 Cup Thai basil leaves (available at Woolworths)
2 Tablespoons fish sauce
1 Tablespoon soy sauce
1 Tablespoon caster sugar
1 Tablespoon grated palm sugar (available at Woolworths)
Steamed Jasmine rice, to serve
METHOD
Preparation
- Begin by warming ¼ cup of coconut milk in a wok on medium-high heat. Allow it to heat for about 3-5 minutes, or until you notice the oil beginning to separate from the milk.
- Introduce the curry paste to the heated coconut milk, stirring continuously for 2-3 minutes until it's toasted and emits a fragrant aroma.
- Pour in the remaining coconut milk and cream, raising the heat until the mixture reaches a boil.
- Once boiling, include the torn lime leaves and eggplant, and let them simmer in the mixture for 3-5 minutes, or until the eggplant begins to soften to your liking.
- Incorporate the remaining ingredients into the wok and continue cooking for an additional 3 minutes, or until everything is heated through.
- Serve with steamed Jasmine rice.