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Red Curry Duck (Kaeng Phet Pet Yang)
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Source: Best of Thai Cuisine, p.108
| 1 roasted cuck, deboned and cut into 1" square | |
| 2 1/2 cups | coconut milk |
| 1 1/2 tbsp | vegetable oil |
| 3 tbsp | red curry paste |
| 2 med | tomatoes, halved or 10 cherry tomatoes |
| 1/2 c | sweet basil, (Horapah) |
| 4 | kaffir lime leaves, halved |
| 1/2 tsp | salt |
| 2 tbsp | fish sauce |
| 1 tsp | sugar |
| 1/2 c | water |
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