Thai Recipe

1              Roasted duck, deboned and cut into 1 inch strips
2 1/2        cups coconut milk
10           cherry tomatoes
1              cup eggplant, cut into bite-sized (or sweet pea)
1/4           cup pineapple, cut into bite-size
4              kaffir lime leaves, torn into pieces (optional)
1              tsp. sugar
1/2           tsp. salt
2              tbsp. fish sauce
1/2           cup water (or chicken stock)
1 1/2        tbsp. vegetable oil
3              tbsp. red curry paste

Preparation

1. Put vegetable oil into work over medium heat and add the red curry paste, stir well until fragrant, add 3 cups coconut milk and stir to mix thoroughly.
2. Add the duck and stir well. Next pour the mixture into a pot, add the remaining coconut milk, water, tomatoes, pineapple, eggplants or peas, kiffir lime leaves, sugar, salt and fish sauce. Bring to a boil and remove from heat.