* Small Thai "eggplants" belongs to the eggplant family, but dösn't
resemble any eggplants found here in the US. These are about the size of
large green peas, and look pretty much the same. Regular green peas may be
used as substitute.

Put the ingredients for the red curry paste into a mortar and pound until
well mixed into a paste. NOTE: You may use commercially available paste,
if available. Adjust the amount to taste.

Debone the roast duck, and cut up the meat into bite-size rectangular
pieces (leaving the skin on). Cut the neck and wing into pieces.

Place the coconut milk in a large saucepan and heat till boiling. Add duck
pieces and cook till tender. Put the coconut cream into a frying pan, add
red curry paste. Heat over fairly high heat, stiring constantly, till all
the paste have mixed in and thoroughly heated. Add Kaffir Lime leaves,
fish sauce (to taste), coconut sugar, and continü to heat (keep stiring
all the time to prevent burning) until red oil starts to form on the
surface of the "sauce".

Add the "sauce" to the saucepan of duck and coconut milk, and bring back to
a boil. Add all remaining ingredients except the basils, which is to be
added when the curry starts to boil. Remove from heat and serve with plain
boiled white rice.

Translated by Padej Gajajiva from "Homemaker, Book 2" by Ponsee Gajajiva.

Stichworte: Thai, Poultry