125g (4 oz) fresh or tinned pineapple, cut
into chunks, plus extra to serve
1 tbsp fish sauce
To garnish -
red pepper strips
spring onion strips
noodles, to serve
Take the skin and meat off the duck, chop it into bite-sized pieces and
Heat the oil in a wok, add the red curry paste and fry, stirring, for 30
seconds. Add 3 tbsp of the coconut milk, mix it with the paste, then add
the remainder and stir over a gentle heat for 1 minute.
the duck and stir for 2 minutes. Add the sugar, lime leaves, peas,
chili, chicken stock, tomatoes and pineapple. Mix well together and
finally, with the curry simmering, add the fish sauce. Give it all a
good stir and transfer the contents of the wok into a bowl. Serve with
the extra pineapple and noodles, if liked, and garnished with red pepper
and spring onion strips.
Another variation of the classic chicken dish. This recipe uses red
curry paste and the fat from the duck will add to the flavor.