Duck And Pineapple Curry

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 625 ml coconut milk
• 1 peking duck, boned and cut into 2 cm chunks
• 125 ml chicken stock
• 1 tablespoon palm sugar, shaved
• 2 tablespoons fish sauce
• 30 g snake beans, cut into 4 cm lengths
• 5 kaffir lime leaves, torn
• 8 cherry tomatoes, halved
• 70 g fresh pineapple chunks
• 10 thai basil, to taste
• salt
• 6 long dried red chilies
• 1 teaspoon shrimp paste
• 3 cloves garlic
• 4 asian shallots, chopped (red)
• 1 lemongrass, sliced ( part only)
• 1 tablespoon fresh galangal, sliced
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cloves

Recipe

• 1 to make make curry paste soak chillies in water for 1-2 minutes or until soft.
• 2 remove stems and seeds and roughly chop.
• 3 heat frypan over high heat, wrap shrimp paste in foil and heat in the pan for 5 minutes or until fragrant.
• 4 cool then use a mortar and pestle to pound the shrimp paste and remaining curry paste ingredients into a fine paste, adding a little water if necessary.
• 5 or chop ingredients into a paste using a small food processor.
• 6 to make duck curry, place coconut milk and curry paste in a saucepan over medium heat and bring to boil.
• 7 reduce heat to low and simmer for 5 minutes.
• 8 add duck, stock, sugar, fish sauce, beans, lime leaves and a pinch of salt and simmer for 5 minutes.
• 9 add tomatoes and pineapple and cook for another 3 minutes.
• 10 just before serving stir in basil leaves.
• 11 serve over rice.