Thai red duck curry with pineapple

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• Easy

• Serves: 6
• Yield: 6 servings
• Ready in: 30 mins (15 mins Prep - 15 mins Cook)

Ingredients

• 1 tablespoon peanut oil
• 8-10 spring onions, sliced into 3 cm lengths
• 2 garlic cloves, crushed
• 1 Chinese roast duck, chopped into large pieces
• 400 ml coconut milk
• 450 g 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

Preparation method

1.   Soak chillies in boiling water until soft (about 5 minutes). Remove stem and seeds, then chop. Dry-fry 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.
2.   Process or pound chopped chillies, shrimp paste and ground spices with the remaining curry paste ingredients to a smooth paste using a food processor or mortar and pestle.
3.   Heat a wok until very hot and swirl oil to coat the sides. Add onion, garlic and 2-4 tablespoons red curry paste and stir fry about 1 minute.
4.   Add roast duck pieces, coconut milk, drained 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.