Roasted Duck & Red Curry, "Kaeng Phed Ped Yang"

Ingredients
1 roasted duck, deboned and cut into 1 inch strips
2 1/2 cups coconut milk
10 cherry tomatoes
1 cup eggplant (small "Thai" variety works best), cut into bite-sized pieces
6 rambutans, cut into bite-sized pieces (can also use pineapple)
4-5 kaffir lime leaves, torn into small pieces
1 tsp sugar
1/2 tsp salt
2 tbsp fish sauce
1/2 cup water or chicken stock
1 1/2 tbsp vegetable oil
3 tbsp red curry paste

Method
Heat vegetable oil in wok over medium heat, and add red curry paste. Stir well. Add 3/4 cup coconut milk and stir to mix thoroughly. Add the duck and stir well. Pour the mixture into a pot, add the remaining coconut milk, then add all remaining ingredients. Bring to a boil and remove from heat. Serve and enjoy.