- 2 tablespoons oil
- ½ cup finely chopped shallots
- 1 tablespoon chopped coriander root
- 2 tablespoon Thai red curry paste
- 1 teaspoon finely chopped lemon grass
- 1 tablespoon finely chopped palm sugar
- 400g can coconut milk
- 1 cup (250ml) chicken stock
- 2 kaffir lime leaves, roughly torn
- 10 cherry tomatoes, halved
- 1 cup chopped fresh pineapple
- 1 Chinese barbecue duck, chopped with bone in
- basil and coriander leaves for garnish
Heat oil in a large saucepan or wok and gently cook the shallots, coriander, curry paste and lemon grass for 5 minutes, stirring at times and making sure the curry paste doesn’t burn. Add the sugar and mix in well, making sure that any lumps are crushed. Pour in the coconut milk,stock and tomatoes along with the kaffir lime leaves. Simmer for 15 minutes. Add the pineapple.
Heat a large frying pan over a high heat, heat the duck in batches, pouring off excess oil as needed. Transfer duck into the saucepan and serve garnished with basil and coriander leaves alongside steamed rice and beans or bok choy.