Roast Duck Curry

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!

INGREDIENTS

• 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

METHOD

1. Heat 3 tablespoons of coconut cream (top part in the can of coconut milk). Stir until the oil separates out.
2. Add 1 tablespoon of oil, then garlic and fried onion. Stir together and cook until fragrant.
3. Add the curry paste and mix well. Cook until fragrant and chilli oil separates out.
4. Add curry leaves and then half of the Thai basil leaves. Stir together.
5. Add the rest of the coconut milk. Stir well to combine.
6. Add green beans, tomato and tofu puffs. Mix well.
7. Add soya sauce and Gula Melaka syrup. Bring to the oil, then simmer until green beans are tender. This should take 5-10 minutes.
8. 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).
9. 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.