Khana Khazana

INGREDIENTS

¼ cup (60 ml) coconut cream

1 ½ tablespoons Thai red curry paste (see page 14 for recipe)

3 fresh kaffir lime leaves

½ cup (75 gm) fresh or frozen green peas

2 teaspoons fish sauce

2 teaspoons packed brown sugar

1 ½ cups (375 ml) coconut milk

½ Chinese roast duck, cut into serving pieces

¼ cup fresh basil leaves

METHOD

In a large saucepan or wok, heat coconut cream over medium heat until oil separates from cream. Stir in curry paste, and cook until fragrant, about 1 minute. Add lime leaves and peas and cook for 1 minute. Stir in fish sauce, brown sugar, coconut milk, and duck. Stir over medium heat until duck is heated through, 3-4 minutes. Spoon into serving bowls and top with basil leaves. Serve with steamed jasmine rice to two persons.