Pineapple Duck Curry

Ingredients

serves Serves 4-6, active time 20 minutes, total time 30 minutes

• 1 tablespoon high-heat cooking oil
• 1 garlic clove, minced
• 1 teaspoon minced galangal or fresh ginger
• 1 fresh hot red or green chili, preferably Thai (deseeded for less heat), finely sliced
• 3 tablespoons thick red curry paste
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons palm or brown sugar
• 2 kaffir lime leaves, torn in half (optional)
• 8 ounces (250 g) roast Chinese duck, thinly sliced
• 1 Asian eggplant, cut in half lengthwise and then sliced crosswise into wedges
• 2 cups (500 ml) coconut milk
• 1 cup (250 ml) chicken stock
• 1 1/2 cups (337 g) diced fresh pineapple
• 8 small cherry or grape tomatoes, halved
• 4 tablespoons fresh Thai or Italian basil leaves
• 4 tablespoons fresh coriander leaves (cilantro)
• 4 tablespoons fresh mint leaves

Procedures

1. Heat the oil in a skillet over medium-high heat. Add the garlic, ginger, and chili and stir-fry until fragrant, about 30 seconds. Reduce heat to medium and add the thick red curry paste, stirring to break it up, about 1 minute. Add the fish sauce, palm sugar, and kaffir lime leaves, if using, and cook for 2 minutes, while stirring to combine.
   
2. Add the duck, eggplant, coconut milk, and chicken stock and bring to a gentle boil. Reduce heat to medium-low and simmer for 5 minutes. Add the pineapple and cherry tomatoes, simmer for 2 more minutes. Add the basil, fresh coriander leaves, and mint leaves; cook for 30 seconds or until basil is wilted. Dish out and serve immediately with jasmine rice.