About this recipe:The spiciness of the garlic, chillies, lemon grass, and coriander is balanced by rich coconut milk and roast duck. This is a quick way to get dinner on the table, if you have a roast duck to hand. It only takes 15 minutes to prepare and another 15 to cook.
1 tablespoon groundnut oil
8-10 spring onions, sliced into 3cm lengths
2 garlic cloves, crushed
1 Chinese roast duck, chopped into large pieces
400ml coconut milk
450g pineapple pieces in syrup, tinned and drained
3 kaffir lime leaves
3 tablespoons chopped coriander leaves
2-3 tablespoons chopped mint
Red curry paste
15-17 dried long red chillies
1 tablespoon white peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2½ teaspoons shrimp paste
5 red Asian shallots, chopped
10-12 garlic cloves, chopped
2 lemon grass stems (white part only), finely sliced
1 tablespoon chopped galangal
2 tablespoons chopped coriander root
1 teaspoon finely grated kaffir lime zest
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Method Prep:15min › Cook:15min › Ready in:30min
Soak chillies in boiling water until soft, around 5 mins. Remove stem and seeds, then chop. Toast the peppercorns, coriander seeds, cumin seeds and shrimp paste wrapped in foil in a frying pan over medium-high heat for 2-3 minutes. Allow to cool. Crush peppercorns, coriander and cumin to a powder with a mortar and pestle or a spice grinder.
Use a food processor or a mortar and pestle to combine the chopped chillies, shrimp paste and ground spices with the remaining curry paste ingredients to a make a smooth paste.
Heat a wok until very hot and swirl oil to coat the sides. Add onion, garlic and 2-4 tablespoons of the curry paste and stir fry about 1 minute.
Add roast duck pieces, coconut milk, pineapple, kaffir lime leaves and half the coriander and mint. Bring to the boil, then reduce heat and simmer until duck is heated through and sauce has slightly thickened (about 10 minutes). Stir in remaining coriander and mint, and serve!