Phat phet

Method

1. 1 Slice the duck meat into thin slices.
2. 2 Sauté the red curry sauce with oil until the oil separates and it turns a deep red.
3. 3 Put the duck in the pan and stir-fry over high heat.
4. 4 Add the eggplant, shredded galangal, and whole green peppercorns, and stir-fry for 3 minutes.
5. 5 Season with fish sauce, sprinkle with lime leaves and Thai basil, then turn off the heat. This dish is dry, not liquid.