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
Method :
Take the skin and meat off the duck, chop it into bite-sized pieces and
set aside.
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.
Add
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.
Serves 3-4
Another variation of the classic chicken dish. This recipe uses red
curry paste and the fat from the duck will add to the flavor.
