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Gang Pat Pet Yang
Red curried duck (2pp)

125 gr duck (breast)
200 ml coconut milk
3 tbsp red curry paste (see recipe)
2 tbsp palmsugar (gula jawa)
2 tbsp vegetable oil
3 red chillies
5 basil leaves
4 Kaffir lime leaves
6 cherry tomatoes
1 tsp salt
2 tbsp Nam Pla (fish sauce)
2 potatoes
4 rambutans or lychees

Slice the potatoes into small cubes and the meat in strips. Slice the chillies and the kaffir leaves into smaller pieces. Cook the potatoes in the water until they are cookes. Then drain but remain 100 ml water.
Heat in a wok the oil and fry the curry paste for a few seconds. Add the duck and stir fry it for a few seconds. Then add the chillies, the kaffir lime leaves, the salt, the palmsugar, the coconut milk and fry it for 2 minutes.
Add the potatoes with the fluid and when its boiling add then the rambutans, de cherry tomatoes and the basil leaves.

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