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20 December 2012,23:04 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the oil in a wok or saucepan and stir - fry the curry paste over a medium heat for 3 - 4 minutes or until fragrant.
  • Add the roasted duck and stir for 3 - 4 minutes. Add the coconut milk, stock or water, fish sauce and sugar and simmer over a medium heat for 3 - 4 minutes or until the sugar has dissolved.
  • Add the leeches, tomatoes and kaffir lime leaves in the last few seconds, taking care not to let the tomatoes lose their shape. Taste and adjust the seasoning.
  • Spoon into 4 serving bowls and serve with cooked rice and steamed vegetables, or spoon over cooked noodles.


  • 3 tablespoons Cooking oil
  • 5 tablespoons Red Curry 
  • 1 kg Roasted duck chopped and boned 
  • 1 liter Coconut milk 
  • 100 ml Vegetable Stock or water 
  • 4 tablespoons Fish sauce 
  • 50 grams Coconut palm or brown sugar 
  • 750 grams Leeches in light juice, drained
  • 8 Cherry tomatoes 
  • 6 Kaffir lime leaves

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