Duck and Pineapple Curry

Ingredients

• 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

Curry paste

• 6 long dried red chilies
• 1 teaspoon shrimp paste
• 3 cloves garlic
• 4 asian shallots, chopped (red)
• 1 lemongrass, sliced (white 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

Directions

1. 1

   To make make curry paste soak chillies in water for 1-2 minutes or until soft.

2. 2

   Remove stems and seeds and roughly chop.

3. 3

   Heat frypan over high heat, wrap shrimp paste in foil and heat in the pan for 5 minutes or until fragrant.

4. 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. 5

   Or chop ingredients into a paste using a small food processor.

6. 6

   To make duck curry, place coconut milk and curry paste in a saucepan over medium heat and bring to boil.

7. 7

   Reduce heat to low and simmer for 5 minutes.

8. 8

   Add duck, stock, sugar, fish sauce, beans, lime leaves and a pinch of salt and simmer for 5 minutes.

9. 9

   Add tomatoes and pineapple and cook for another 3 minutes.

10. 10

    Just before serving stir in basil leaves.

11. 11

    Serve over rice.