Thai red duck curry

NZ Woman's Weekly 8/12/2011

Annabelle White

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Ratings: 5.0 / 5 FROM 1

Serves 4

Make this for a casual Saturday night dinner with friends and they will think you've been cooking for hours.

Ingredients

1	Peking duck, cooked
1 tbsp	Red curry paste
1.33 cups	Coconut milk
½ cup	Chicken stock
1 cup	Canned sliced pineapple, drained, chopped
1 cup	Frozen peas
100 g	Beans, trimmed
2 tbsp	Fish sauce
4	Kaffir lime leaves
10	Cherry tomatoes
2 optional	Thai basil leaves, (optional)
½ cup	Fresh coriander

Directions

Cut up the duck, removing the bones, but leaving skin on. Set aside slices of meat.
Heat wok or large saucepan and add curry paste and half the coconut milk.
Cook for 3 minutes, then add remaining coconut milk, stock, canned pineapple sliced, peas, beans, fish sauce and lime leaves.
Bring to a boil then reduce heat and simmer for 3 minutes.
Add duck slices and cherry tomatoes and simmer another 5 minutes.
Garnish with basil leaves (optional) and scatter the coriander over the curry.
Serve with steamed rice.

Note: If you can't grab a duck from a Chinese restaurant on your way home from work, just use a rotisserie chicken.

Kaffir lime trees are a great bonus in the garden - when very finely sliced, the leaves give your curry a great flavour.

If fresh Kaffir lime leaves and fresh Thai basil aren't at hand, use grated lime zest and a squeeze of lime or lemon juice.

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