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Red duck curry with pineapple and tamarind

You'll need

  • 400 ml
  • can coconut cream, unshaken
  • 1½ tbsp
  • red curry paste, or to taste
  • 2 tbsp
  • fish sauce
  • 2 tbsp
  • grated palm sugar
  • 1 tbsp
  • tamarind concentrate
  • 2
  • kaffir lime leaves
  • 2
  • 400ml cans coconut milk
  • ½
  • small pineapple (about 1kg), peeled, halved lengthways, cored and cut into 7mm-thick slices
  • 1
  • Chinese barbecued duck, chopped
  • 1
  • fresh long red chilli, seeded and thinly sliced, to serve
  • To serve:
  • steamed jasmine rice and snowpea shoots

Method

  • 01
  • Remove top layer of cream from unshaken can of coconut cream, place in a casserole or stainless steel wok and stir frequently over low heat for 6-8 minutes or until cream begins to separate. Add curry paste and stir for another 2-3 minutes or until fragrant, then add fish sauce, palm sugar, tamarind and lime leaves. Stir for 5 minutes or until mixture darkens slightly, then add remaining coconut cream and coconut milk and slowly bring to just below the boil. Add pineapple and duck and cook for another 5 minutes or until just warmed through. Serve curry scattered with sliced red chilli and snowpea shoots over steamed rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2004 Jacob’s Creek Reserve Riesling.

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