Kaeng Phed Ped Yang - Ethnic Foods R Us

1 whole duck (7 or 8 lb.), roasted, deboned, meat cut into 1” strips (Or you can buy a whole duck lobe, already deboned)
2-1/2 cups unsweetened coconut milk
12 cherry tomatoes
1 cup chopped fresh Indian baby eggplants
8 to 12 rambutan fruits, shelled, meat cut into bite-sized pieces (Rambutans taste delicious cooked in a coconut curry sauce like this recipe, so put in as many as you want, as an additional taste treat)
5-6 fresh kaffir lime leaves, shredded
1-1/2 to 2 tsp. palm sugar
½ tsp. freshly ground coarse sea salt
1 tbsp. Thai fish sauce
½ cup Chinese chicken broth
1-1/2 tbsp. vegetable oil
3 tbsp. Thai red curry paste
½ cup fresh Thai basil
2 to 3 (depending on how hot you want it – trust me, these little peppers are torrid!!) Thai hot chili peppers, minced (note: remove seeds for less hot/spicy, leave them in for super-hot/spicy)

If your duck is not yet roasted, roast it to juicy, cooked-through perfection, then allow it to cool enough to cut the meat into 1” strips (leave the skins on!) before starting the next steps.
Over medium-low heat, heat up the vegetable oil in a large cooking pot, then add in the red curry paste, and gently cook until nice and fragrant.
Turn the heat up to medium-high, and add in the coconut milk, stir well, and then bring the mixture up to a boil.
Now add in the chicken stock, eggplants, rambutans, minced chilis, tomatoes, and kaffir lime leaves. Stir the mixture together well, and then turn the heat back down to medium-low.
Season the mixture with salt, fish sauce and sugar, again mixing and blending together well.
Now into the pot goes the sliced roasted duck. Bring the ingredients to a boil, and stir just gently—you don’t want the duck skin to get loosened from the meat.
After a few minutes, add fresh basil and cook for just one more minute, then take your pot of Kaeng Phed Ped Yang off the burner.
Kaeng Phed Ped Yang is traditionally (and best) served over freshly steamed jasmine rice or boiled somen noodles.