Thai Red Curry with Duck and Pineapple
Thai Red Curry with Duck and Pineapple Recipe only This is a fantastic dish with the succulent meat of roast duck and the contrasting flavor of pineapple. It is better to make your own curry pastes; make more than you need and you can freeze it for future use. This dish makes it easy with just buying the roast duck in Chinatown or a place you know sells roast duck. This is sure to become one of your favorite Thai dishes. Enjoy! INGREDIENTS 250 ml (1 cup) coconut cream 60 ml (1/4 cup) vegetable oil 200 g good quality red curry paste (see below) 4 kaffir lime leaves 60 ml (1/4 cup) fish sauce 2 tablespoons palm sugar, grated 500 ml (2 cups) coconut milk 1 Chinese roast duck, boned and cut into 2 cm chunks 3 long red chilies, halved length ways, seeds removed 160 g chopped fresh pineapple good handful Thai basil leaves 1 fresh lime, to squeeze METHOD Red curry paste 18 dried red chilies, roughly chopped and stems removed (soak in hot water for 20 minutes first) 1/3 cup small dried shrimp,...