This Dish comes from the Island of Phuket and very rich in taste, spice it up with a couple of thai red chilli’s 

Ingredients
1 roasted duck, deboned and cut into 1 inch strips to roast duck Boil first for 30mins and roast with roast duck seasoning.
2 1/2 cups Khun Chai Coconut milk
10 cherry tomatoes
1 cup eggplant cut into bite-sized pieces Use Thai Eggplant from in store
6 Rambutan Fruit , cut into bite-sized pieces
4-5 Lime Leaf torn into small pieces
1 tsp sugar
1/2 tsp salt
2 tbsp Tiparos Fish Sauce
1/2 cup water or chicken stock
1 1/2 tbsp vegetable oil
3 tbsp Mae ploy Red Curry Paste

Method
Heat vegetable oil in Pan over medium heat, and add 3/4 cup coconut milk boil for 8 mins add red curry paste. Add 3/4 cup coconut milk and stir to mix thoroughly. Add the duck and stir well. Pour the mixture into another pan, add the remaining coconut milk, then add all remaining ingredients. Bring to a boil and remove from heat. Added chilli’s sliced in half if required Serve and enjoy.