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.

Plantain-Crusted Mahi mahi with Pineapple Salsa

Ingredients

serves Serves 4 to 6, active time 35 minutes, total time 35 minutes

• 1 small garlic clove, minced
• Salt
• 3 tablespoons olive oil
• 1/2 medium red onion, finely diced and rinsed with cold water, drained
• Finely grated zest of 1 lime
• 1/4 cup fresh lime juice
• 2 cups 1/2-inch diced pineapple
• 2 tomatillos, husked, washed and dried, and cut into eighths
• 1 large plum tomato, cut into 1/2-inch dice
• 1 small red bell pepper, cored, seeded, and cut into 1/4-inch dice
• 1 small green bell pepper, cored, seeded, and cut into 1/4-inch dice
• 1 serrano or jalapeño, minced
• 6 (6-ounce) mahi mahi fillets, skinned
• 2 eggs, beaten
• 1 cup plantain chips, finely crushed with a rolling pin
• Vegetable oil, for frying

Procedures

1. In a large bowl, combine the garlic with a pinch of salt and 1 tablespoon of the olive oil and let stand for 5 minutes. Add the onion, lime zest, and the remaining 2 tablespoons of olive oil. Let stand for 5 minutes. Add the lime juice, pineapple, tomatillos, tomato, red and green bell peppers, and the serrano and mix well. Season with salt.
   
2. Season the mahi mahi with salt. Put the eggs and plantain chips in separate shallow bowls. Dip the fish in the egg, letting excess drip off. Then dredge the fish in the chips to coat well.
   
3. In 2 large skillets, heat 1/4 inch of vegetable oil until shimmering. Cook the fish in the skillets, leaving some room between each piece for even cooking. Cook over medium-high heat for 1 minute. Reduce the heat to medium and cook until browned and crisp, about 3 minutes. Turn the fish and cook about 4 minutes or longer, until the fish flakes and the other side is crisp. Adjust the heat as needed if the crust starts to brown too quickly.
   
4. Place the fish on plates and pass the pineapple salsa at the table.

Pineapple Coconut Muffins

Special equipment

muffin pan

Ingredients

serves makes 12 muffins, active time 15 minutes, total time 40 minutes

• 8 tablespoons (4 ounces) unsalted butter, very soft
• 1 cup (7 ounces) granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup coconut milk
• 1 1/4 cups sweetened, flaked coconut, divided
• 1 1/4 cups (6 1/4 ounces) all purpose flour
• 2 1/2 teaspoons baking powder
• 1 cup (6 ounces) drained pineapple cubes, chopped

Procedures

1. Adjust oven rack to upper-middle position and preheat oven to 375°F. Line 12-cup muffin pan with cupcake liners. Stir butter with sugar and salt in a large bowl until creamy. Whisk in eggs, one by one, until combined. Whisk in coconut milk and 3/4 cup coconut.
   
2. Add flour and baking powder to the bowl and whisk until combined. Whisk in pineapple cubes. Divide batter between muffin cups and sprinkle the tops with the remaining coconut. Bake until golden and just set, about 20 minutes. Let muffins cool in the pan 5 minutes, then transfer to wire rack to cool.