Duck and Pineapple Curry

Jewelies's Note:

From Delicious Magazine - I haven't tried this yet but wanted to store it here.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 625 ml coconut milk
• 1 peking duck , boned and cut into 2 cm chunks
• 125 ml chicken stock
• 1 tablespoon palm sugar , shaved
• 2 tablespoons fish sauce
• 30 g snake beans , cut into 4 cm lengths
• 5 kaffir lime leaves , torn
• 8 cherry tomatoes , halved
• 70 g fresh pineapple chunks
• 10 Thai basil , to taste
• salt

Curry paste

• 6 long dried red chilies
• 1 teaspoon shrimp paste
• 3 cloves garlic
• 4 asian shallots , chopped (red)
• 1 lemongrass , sliced (white part only)
• 1 tablespoon fresh galangal , sliced
• 1 ½ teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon ground cloves

Directions:

1. To make make curry paste soak chillies in water for 1-2 minutes or until soft.
2. Remove stems and seeds and roughly chop.
3. Heat frypan over high heat, wrap shrimp paste in foil and heat in the pan for 5 minutes or until fragrant.
4. Cool then use a mortar and pestle to pound the shrimp paste and remaining curry paste ingredients into a fine paste, adding a little water if necessary.
5. Or chop ingredients into a paste using a small food processor.
6. To make duck curry, place coconut milk and curry paste in a saucepan over medium heat and bring to boil.
7. Reduce heat to low and simmer for 5 minutes.
8. Add duck, stock, sugar, fish sauce, beans, lime leaves and a pinch of salt and simmer for 5 minutes.
9. Add tomatoes and pineapple and cook for another 3 minutes.
10. Just before serving stir in basil leaves.
11. Serve over rice.

Reviews

[Peter J]

Mmmm, really good curry that had fantastic flavour and some sweet and sour type characteristics that went together superbly with the duck! Rather than try and dice all the duck I left a lot of it whole like legs, wings etc which I thought added to the presentation. I like a bit of heat in my curries so used a mix of three small hot fresh chillies, and one of each of a dried habanero, a chipotle and a jalapeno with all the seeds in place. Because of what was available I had to make a few changes, I used standard fresh basil instead of Thai, ginger instead of galangal and because I couldn't find any shrimp paste I dry-fried a handful of prawns (shrimp) for around 15 minutes, sliced and ground with the mortar and pestle. A really great meal served over rice, thanks Jewelies!