Duck And Pineapple Curry - cooking recipe

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

Preparation

To make make curry paste soak chillies in water for 1-2 minutes or until soft.
Remove stems and seeds and roughly chop.
Heat frypan over high heat, wrap shrimp paste in foil and heat in the pan for 5 minutes or until fragrant.
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.
Or chop ingredients into a paste using a small food processor.
To make duck curry, place coconut milk and curry paste in a saucepan over medium heat and bring to boil.
Reduce heat to low and simmer for 5 minutes.
Add duck, stock, sugar, fish sauce, beans, lime leaves and a pinch of salt and simmer for 5 minutes.
Add tomatoes and pineapple and cook for another 3 minutes.
Just before serving stir in basil leaves.
Serve over rice.