Kang Ped Bhet Yang (Roast Duck Red Curry)

Directions

1. * Small Thai "eggplants" belongs to the eggplant family, but doesn'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.
2. Put the ingredients for the red curry paste into a mortar and lb. till well mixed into a paste.
3. NOTE: You may use commercially available paste, if available. Adjust the amount to taste.
4. Debone the roast duck, and cut up the meat into bite-size rectangular pcs (leaving the skin on). Cut the neck and wing into pcs.
5. Place the coconut lowfat milk in a large saucepan and heat until boiling. Add in duck pcs and cook until tender. Put the coconut cream into a frying pan, add in red curry paste. Heat over fairly high heat, stiring constantly, until all the paste have mixed in and thoroughly heated. Add in Kaffir Lime leaves, fish sauce (to taste), coconut sugar, and continue to heat (keep stiring all the time to prevent burning) till red oil starts to create on the surface of the
6. "sauce".
7. Add in the "sauce" to the saucepan of duck and coconut lowfat milk, and bring back to a boil. Add in all other ingredients except the basils, that is to be added when the curry starts to boil. Remove from heat and serve with plain boiled white rice.