Kaeng phet

Method

1. 1 Simmer the coconut milk until it thickens and the oil separates, then add the red curry sauce and stir-fry for 3 minutes.
2. 2 Add the sliced duck meat and stir until it's coated with the sauce.
3. 3 Pour in the remaining coconut milk, add the crushed Thai lime leaves, and simmer for 20 minutes.
4. 4 Add the sliced eggplant and cook for 8 minutes until tender.
5. 5 Season with fish sauce and palm sugar, turn off the heat, and sprinkle with Thai basil.

With an appliance

• Oven 40 min

  Replace step 3: place the duck, coconut milk, and lime leaves in a heat-resistant pot, cover loosely, and cook on the middle rack of the oven at 160 degrees for 20 minutes. Add the eggplant from step 4 and bake for another 8 minutes, without stirring vigorously.