I had some leftover roast duck and roast pork and decided to make it into a curry. Using my Penang white curry paste (you could use Thai red curry paste or any other Singaporean or Malaysian curry paste), I added tomato, green beans, pineapple, tofu puffs, Thai basil and coconut milk. It was yummy!
- 200 gm roast duck – thickly sliced (In my video, as I had leftover roast pork as well, I used 100 gm of roast duck and 100 gm of roast pork)
- 1 tomato (cut into wedges)
- Handful of green beans
- 1 cup of pineapple cubes (preferably fresh pineapple)
- 4 tofu puffs (cut into small cubes)
- 1 stalk of Thai basil
- A few curry leaves
- 1 can of coconut milk
- 1 Tbsp oil
- 1 clove of minced garlic
- 1 Tbsp dried onion
- 2 Tbsp of curry paste
- Heat 3 tablespoons of coconut cream (top part in the can of coconut milk). Stir until the oil separates out.
- Add 1 tablespoon of oil, then garlic and fried onion. Stir together and cook until fragrant.
- Add the curry paste and mix well. Cook until fragrant and chilli oil separates out.
- Add curry leaves and then half of the Thai basil leaves. Stir together.
- Add the rest of the coconut milk. Stir well to combine.
- Add green beans, tomato and tofu puffs. Mix well.
- Add soya sauce and Gula Melaka syrup. Bring to the oil, then simmer until green beans are tender. This should take 5-10 minutes.
- Add the roast duck (and roast pork, if using), pineapple cubes and the rest of the Thai basil. Leave a couple of sprigs of Thai basil for garnish).
- Adjust the taste to your liking. Simmer for a few minutes before topping with a sprig of Thai basil. Serve roast duck curry with steamed rice.