Red Curry with Roast Duck & Pineapple

Cook Time 30 minutes

Servings 4-6


2 x Chinese Style Roasted 1/2 duck
3 tbs. Alfa One rice bran oil
1 onion, quartered and the sliced
1 knob ginger, grated
3 heaped tabs. red curry paste (store bought)
400ml can of coconut milk
3 tbs. fish sauce
1 tbs. soy sauce
1 tbs. grated palm sugar
3 kaffir lime leaves, very finely sliced
Juice 1 lime
3/4 cup pineapple, chopped into small chunks

Crispy fried onions*
1 long chilli, very finely sliced
Thai basil


Remove the meat from the duck carcass and cut into bite size pieces.

In a large heavy based frying pan or even a wok, heat the oil and sauté the onions. Now add the curry paste and half of the coconut milk. Bring to the boil and thicken until the sauce appears to split. This should take about 4-6 minutes. Now add the cooked duck meat, fish sauce, soy sauce, palm sugar and the remaining coconut milk. Gently simmer for 15-20 minutes.

Once thick and aromatic add the kaffir lime leaves, lime juice and pineapple pieces and cook for a further 5 minutes.

Serve with rice and garnish with fresh chilli, basil and crispy onions.

*This can be bought at Asian supermarkets


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