Thai Red Curry with Roasted Duck | Saveur
For the best results when you're making this sweet and spicy dish, ask the counterperson at your local Chinese market to cut the roasted duck into pieces. We recommend using the Mae Ploy brand of...
Ingredients
- 2 1⁄2 cups canned unsweetened coconut milk
- 1⁄4 cup Thai red curry paste, such as Mae Ploy brand
- 1⁄2 Chinese roasted duck, cut into 2" pieces
- 10 fresh or frozen kaffir lime leaves
- 1 cup fresh pineapple, peeled, cored, and cut into 1" chunks
- 1 1⁄2 tbsp. fish sauce
- 1 tbsp. Thai palm sugar
- 6 Thai chiles, stemmed
- 20 cherry tomatoes, left whole
- Leaves from 10 stems basil, preferably Thai basil
- Steamed jasmine rice
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