Name: Red duck curry with pineapple and tamarind
Yield: 4
Ingredients: 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

Ingredients

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

Main

1.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.