Thai red curry with duck and pineapple

  

Serves 2

Ingredients

½  duck (cooked)

400ml coconut milk

2 tbsp red curry paste

3 tbsp fish sauce

1 tbsp of palm sugar

2 aubergines

¼ -½ pineapple

6 cherry tomatoes

After an amazing experience with this dish in Phi Phi, Thailand I had been promising to cook this ever since we got back. 

 Here is the link I used.

Temple of Thai

I took some pictures but they don’t look as appetising. 

Unfortunately I realised I wasn’t particularly keen on pineapple in curry and I didn’t like aubergines at all. 

Next time I will try tinned pineapple as it was an effort dealing with all that pineapple and then finding other recipes to use it up.  I’ll swap the aubergine for something else.

    

Looks like most recipes include pineapple and (eggplant) aubergine.  This one looks really nice for an alternative. 

http://www.tastespotting.com/features/thai-spicy-curry-crispy-duck-recipe-fsedthee-thai-eatery

I didn't really want to put this recipe on the blog but the one I will post next is my own and it uses the left over duck.  It is quite a strange one duck skin with chilli jam.  

However my experimental taster really liked both so maybe give it a go.  

I think this would work better for me next time with mango or pear and instead of eggplant which honestly just tastes naff, maybe celery or carrot.  


Enjoy