Gaeng Pet Phed Yang
Spicy Roast Duck Curry

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Ingredients
Half of a roasted duck, deboned and chopped into bite sized pieces
12 chunks of fresh sweet ripe pineapple
8 small plum tomatoes
1½ liters of Coconut milk
30 pea Aubergine - small ma-kua
10 thai basil leaves - bai horapa
100gm krachai
2 large red chilies
50gm prik ki nu
50 grams dry red chili
15gm red curry paste
3 garlic cloves
10 white pepper corns
a couple of pinches of zest from a kaffir lime
2ml shrimp paste - gupi
50ml fish sauce - nam pla
4gm palm sugar
a pinch of sea salt
2 chicken stock cubes

Method
1. Take half the coconut milk and boil off of the water content
2. When it starts to thicken it must be stirred constantly to stop it from browning and burning.

1. While the coconut milk is reducing
pound the prik kee noo, the dry chili, the kaffir zest, the white peppers, the kapi, the garlic and the red curry paste in a pestle and mortar.
2. When the coconut milk has reached the consistency of cream add the paste mixture and stir in, continue stirring and cooking for another two minutes.
3. Add the duck pieces, the remainder of the coconut milk, the stock cubes, the krachai, the tomatoes, the pineapple, the makur, the red chili strips, the nam pla, the sugar and the salt.
4. Boil gently for 15 minutes.

Because different brands of fish sauce and salt vary in potency,
I recommend you add only half the quantities I've stated initially, and then taste the result before adding more.
5. Remove from the heat and stir in the Basil leaves.