400 mlcan coconut cream, unshaken1½ tbspred curry paste, or to taste2 tbspfish sauce2 tbspgrated palm sugar1 tbsptamarind concentrate2kaffir lime leaves2400ml cans coconut milk½small pineapple (about 1kg), peeled, halved lengthways, cored and cut into 7mm-thick slices1Chinese barbecued duck, chopped1fresh long red chilli, seeded and thinly sliced, to serveTo serve:steamed jasmine rice and snowpea shoots
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.