300gpea aubergineseggplant or eggplant cut into small pieces.
2tspsugar
salt & pepper
Instructions
Place a pot over low heat, and add coconut milk, chicken stock, curry paste, green onions, ginger, rice wine, fish and soy sauce, lemon grass and lime (or bay) leaves. Stir to combine and bring to a boil over medium heat.
Add your duck, pea aubergines (eggplant) and sugar to the pot, and gently simmer for 25-30 minutes, stirring occasionally.
Remove pot from heat and let stand, covered, for about 15 minutes.