Title: Kaeng Phed Ped Yang Subparot
Categories: Poultry Thai
Yield: 4 Servings

1/2		Roasted duck
1/2		Fresh pineapple
2		Fresh red chillies, or small sweet peppers
1	c	Sliced canned bamboo shoots
6		Fresh or dried kaffir lime leaves
13	oz	Can coconut milk
1	ts	To 2 t red curry paste
2	tb	Fish sauce
20		Fresh basil leaves
2	ts	Palm sugar, or brown sugar

Roast Duck Curry with Pineapple

Chop the duck into pieces through the bone, or remove the bones and cut the meat into bite-sized pieces. Peel and core the pineapple, and remove "eyes" and cut the flesh into bite-sized pieces. Split the chillies and remove the seeds. (Small chillies are very hot, so if a mild flavor is preferred, use large chillies.) Cut the bamboo shoots into bite-sized pieces. If using dried lime leaves, soak them in a little hot water. Leave four leaves whole and finely shred the other two, first removing the tough center rib.

Heat 1/2 cup of the canned coconut milk or the first extract of fresh coconut in a pan, and when bubbling stir in the red curry paste. Fry, stirring, until it becomes oily. Add the pieces of duck and toss with the curry mixture, then add another 1/2 cup of coconut milk and 1 cup of water.

Add the pineapple, chillies, bamboo shoots, the whole lime leaves and fish sauce. Simmer for 10-15 minutes, until the sauce is reduced and thickened. Add the basil leaves and palm sugar, stirring to dissolve the sugar. Finally, stir in the rest of the coconut milk and serve sprinkled with the shredded lime leaves and accompanied by steamed long grain (jasmine) rice.

Source: Charmaine Solomon's Thai Cookbook

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