Ingredients
- 1 tablespoon high-heat cooking oil
- 1 garlic clove
- 1 teaspoon minced galangal or fresh ginger
- 1 fresh hot red or green chili
- 3 tablespoons thick red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons palm or brown sugar
- 2 kaffir lime leaves
- 8 ounces roast Chinese duck
- 1 Asian eggplant
- 2 cups coconut milk
- 1 cup basic chicken stock or store-bought
- 1 1/2 cups diced fresh pineapple
- 8 small cherry or grape tomatoes
- 4 tablespoons fresh Thai or Italian basil leaves
- 4 tablespoons fresh coriander leaves (cilantro)
- 4 tablespoons fresh mint leaves
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