The best Thai Red Curry with Roasted Duck I have ever made!I guarantee this is easier than you think - and you can find the ingredients anywhere in the world. Make this dish with fresh paste to have the best experience. | | | Gaeng Phed Ped Yang (4 persons)400 grams (1 lb) of Roasted Duck breast80-100 grams (3 oz) of Red curry paste1l (34 oz) Coconut milk1 Tbsp Palm sugar1 Tbsp Fish sauce1 Tbsp Duck fat1 cup of diced pineapple 1x1/2 " size1/2 cup of Pea eggplants8-10 Cherry tomatoes5-6 Kaffir lime leaves1/2 red bell pepper / paprika, sliced1/2 cup of Sweet basilPan fry the duck in oil until it has nice color. Put in pre-heated oven at 150c (300 Fahrenheit) until the core temperature of the duck reaches 70c (158 Fahrenheit). Take out and let rest for 10 minutes prior to slicing.A license to use music was purchased from www.epidemicsound.comGear used:Fuji X-T4Fujinon 16-55mm f/2.8