Roasted Duck & Red Curry, “Kaeng Phed Ped Yang”

Ingredients

• 1 roasted duck, deboned and cut into 1 inch strips
• 2 1/2 cups coconut milk
• 10 cherry tomatoes
• 1 cup eggplant (small "Thai" variety works best), cut into bite-sized pieces
• 6 rambutans, cut into bite-sized pieces (can also use pineapple)
• 4-5 kaffir lime leaves, torn into small pieces
• 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

Method
Heat vegetable oil in wok over medium heat, and add red curry paste. Stir well. Add 3/4 cup coconut milk and stir to mix thoroughly. Add the duck and stir well. Pour the mixture into a pot, add the remaining coconut milk, then add all remaining ingredients. Bring to a boil and remove from heat. Serve and enjoy.