Thai_Cooking_Zone - Kaeng_phet_pet

1. Put 1 cup of coconut cream into a wok fry in medium heat for 3 - 4 minutes. Stir continuously until the coconut oil being separate out 2. Turn down to low heat. Add the red curry paste and fry for 1 minute. 3. Add 2 cups of coconut milk. Turn up to medium heat. When it is boiling , add big and small egg plants for 2 minutes. 4. Add kaffir lime leaves, young green pepper, pine apple, grapes, and cherry tomatoes for 1 minute. 5. Add roasted duck for 1 minute. 6. Add coconut cream then turn up to high heat. when it is boiling , add sweet basil leaves and red chilies for 1 minute. 7. Remove it from heat. Serve and garnished with sweet basil leaves, red chilies and the remaining coconut cream.
1 cup	Roasted duck bone less - thinly sliced.	HOW TO COOK !
2 tablespoons	Red curry paste.
2 cups	Coconut cream - Keep 2 tablespoons for garnishing
2 cups	Coconut milk.
2 leaves	Kaffir lime leave- remove the stem and torn into pieces.
20 g.	Young green pepper corn
1/3 cup	Small egg plant - cut into bite size pieces.
1/2 cup	Big egg plant - cut into bite size pieces.
1/2 cup	Pine apple - cut into bite size pieces.
6 tomatoes	Cherry tomatoes
6 grapes	Grape - remove from the stem
1 cup	Sweet basil leaves - removed from the stem, keep the top one for garnishing.
2 chilies	Big fresh red chilies - cut lengthwise
1/2 cup	Pine apple - cut into bite size pieces.
6 tomatoes	Cherry tomatoes
6 grapes	Grape
1 cup	Sweet basil leaves - removed from the stem
2 chilies	Big fresh red chilies - cut lengthwise, keep some for garnishing.
SAUCES
1 tablespoons	Palm sugar.
1 tablespoons	Fish sauce
1 tablespoons	Soy sauce
1 tablespoons	Sugar