Red curry with roast duck and longan

Whenever the author makes a curry with coconut milk as a component,

the author also adds some vegetable or fruit into the curry because you 

want the food to have the flavor of nature and reduce  oiliness. And if you

want a curry to be sour you can add pineapple, or to be sweet you can add 

longan or lichi. The menu item to be shared today the author adds fresh 

longan to get a sweet flavor from nature, and also match the red curry with 

roast duck.  This dish is very tasty.

Ingredients:

Roast duck (deboned)                      ½     duck

Fresh longan                          10    pieces

Coconut cream                           2    cups

Coconut milk                             1 ½     cups

Red curry paste                                 2    tablespoons

Green curry paste                           1    tablespoon

Pea eggplant                        ¼     cup

Pineapple (cut into 2 cm pieces)    10    pieces

Cherry tomato                          5    tomatoes

Bird’s eye chili                         5    pieces

Lime leaves                              5    leaves

Brown sugar                             1 ½     tablespoons

Fish sauce                             3    tablespoons

Instructions:

• Cut roast duck into bite-size pieces.  Peel off the longan skin and remove seeds.

•  Put ½ cup of coconut cream and ½ cup of coconut milk into a pot.  Place on the stove and bring to a boil. Reduce to medium low heat and stir until aromatic.  Add red curry paste and green curry paste. Stir to break the paste and mix well with coconut milk.  Let the mixture simmer until oil separates. Add roast duck and stir until mixed well. Add 1 cup of coconut milk and 1 cup of coconut cream.  Stir and wait until it boils. Add pineapple, cherry tomatoes and pea eggplants.

• Season with fish sauce, brown sugar (if you don’t want it to be too sweet you can reduce the brown sugar, depending on your taste.)  Wait until it boils. Add lime leaves, ½ cup of coconut cream, and wait until it boils again. Add bird’s eye chili. Turn off the heat.  Sprinkle with fresh longan.