Thai Cuisine Recipe

1. Bring coconut cream to a boil and reduce heat until a sheen of coconut oil appears on the surface of the coconut cream. This will take about two to three minutes and represents the beginning of the separation of the coconut oil from the coconut milk. This will indicate that the liquid in the pot is hotter than 100 degrees and ready for the curry paste to be put in.

2. Cook the curry paste out and spread it out so it does not lump up. The curry of the paste will change to a deeper red color.

3. Add the sliced roast duck and stir. The add the coconut milk, not all 4 cups only about 3 cups and bring the curry back to boil. Taste the curry for richness and saltiness. If too rich add more coconut milk adjust the saltiness with fish sauce and round out the flavors with coconut sugar.

4. Then add the stuffed Rambutans. Taste again correct the seasoning and add the kaffir lime leaves, red and green chili peppers. Bring back to boil, add the basil leaves and turn the heat off. Stir to mix and serve in a bowl with steamed rice.

a. This recipe usually uses cherry tomatoes instead of any kind of sweet and sour fruits. Coconut sugar is used to slightly sweeten the original recipe but is you are using canned Lychees or canned Rambutans you can omit the sugar because these fruits are usually in quite sweet syrup.

b. Pre- cooked roast duck can be bought at Chinese Roast duck over rice restaurants which can easily be found all over Bangkok.

c. When adding the basil leaves at the end of the cooking process, you need to turn off the heat and stop the curry from boiling or the scent and flavors of the basil will be boiled off by the heat.