Spicy thick curry in a coconut - seafood or roast duck (Indo-chinese style)

Red curry paste is very versatile for cooking seafood and meat dishes.

Steaming curry in a coconut after a brief stir fry in the sauces not only enhances the visual exotic appeal but keeps the curry warm and more fragrant.

Suitable for cooking seafood (thick soupy hor mok or choo chee curry) or roast duck curry.

This method is especially popular in Thailand and Vietnam.