Red Curry Duck (Gaend Phed Ped Yaang)

* Like the Thai salad, i also learned to make this at Bangkok Mandarin Oriental Cooking School. This is a spicy curry but not hot whatsoever Must try to cook as it's really "Thai"!

Ingredients (for 6 -8 persons):
- Fresh Red Curry Paste x 2-3 bags (** pls note the pre-packed one is more salty than the freshly made ones)
- Fresh Coconut Milk x 2-3 cups + another 3-4 cups for later use (Original recipe used 3 cups of coconut cream + 1 cup water. But since i was not able to buy coconut cream, i just use 3 cups of coconut milk with adding the water)
- Fish Sauce x 5-10 tbsp (100-200ml)
- Palm sugar x 3-5 tbsp 
- Roast Duck - fillet the duck, discard the fatty part and cut into bite size
- Chinese red dates x 8-10pc - remove seed and boiled for 2-3min
- Purple Grapes - 12-14pc - seedless, cut into half
- mild peppers (eg. the Green Banana Chilli) - seeded and cur coarsely  
- lychee in can (drain the syrup)
- Thai Big Red Chilli x 1, seeded and finely sliced
- Kaffir lime leaves - finely shredded (remember to remove the middle stem, then roll the leaves together like cigar before slicing them very finely)
- Fresh sweet basil leaves.

** Fresh curry paste taste may vary, same as different brands of fish sauce. Best to taste while cooking and adjust qty of ingredients as per your liking.


How to Make:
1. Heat the 3 cups of coconut milk in a wok, using the back of the spatular, press, splash, scrape and stir the the coconut milk until it thickens. and you see bubbles and hear sizzle sounds.

2. Turn the heat to low, then add the fresh red curry paste, mix them well together in the coconut milk until aromatic.

3.   Add the fish sauce, palm sugar, mix well, then add the rest of the 4.5 cups coconut milk.

4. Bring to boil, then add the chinese dates and the grapes, the chilies, peppers, kaffir lime leaves.

5. Add the duck and cook for a while.

6. Lastly, add some basil to the stew with a few to garnish on top of the dish.

Serve with white rice. If you are able to buy banana leaf, hide the rice in a cone shaped banana leaf to give that special Thai touch! Enjoy!