Roasted Duck in Red Curry

Ingredients:

 

1/2 liter chicken stock or 1 chicken stock cube in 1/2 liter boiling water

1/2 liter thin coconut milk

4 tablespoons red curry paste

3 teaspoons sugar

1/2 cup seedless grapes or pineapple chunks

15 cherry tomatoes

1 piece sliced red chili

1 piece eggplant6 kaffir lime leaves, thinly sliced

10 basil leaves, sliced

2 pieces 300g Chinese roast duck breast

AJI-NO-MOTO® Umami Seasoning

Steamed rice

 

Procedures:

1. To make the curry sauce, heat the chicken stock and half of the coconut milk in a wok or pot over medium heat for 2 or 3 minutes. Do not allow to boil.
2. Stir in the red curry paste. Then add the remaining coconut milk and season with the fish sauce and sugar. Mix well and cook for a minute to allow the sugar to dissolve. Season with AJI-NO-MOTO® Umami Seasoning.
3. Add the eggplant and cook until tender. Add the grapes or pineapple chunks, tomatoes, chilli, kaffir lime leaves and basil leaves. Simmer for about 3 minutes until the sauce is thickened.
4. Slice the roast duck breast and add to the curry. Simmer for a further minute. Remove from heat and serve with steamed rice.