Duck and Pineapple Curry

Recipe by Jewelies
READY IN: 35mins




  • To make make curry paste soak chillies in water for 1-2 minutes or until soft.
  • Remove stems and seeds and roughly chop.
  • Heat frypan over high heat, wrap shrimp paste in foil and heat in the pan for 5 minutes or until fragrant.
  • 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.
  • Or chop ingredients into a paste using a small food processor.
  • To make duck curry, place coconut milk and curry paste in a saucepan over medium heat and bring to boil.
  • Reduce heat to low and simmer for 5 minutes.
  • Add duck, stock, sugar, fish sauce, beans, lime leaves and a pinch of salt and simmer for 5 minutes.
  • Add tomatoes and pineapple and cook for another 3 minutes.
  • Just before serving stir in basil leaves.
  • Serve over rice.