1 tbsp coconut oil
1 garlic clove, crushed
1 x 2cm galangal piece, peeled and grated
1 red chilli, deseeded and ﬁnely sliced
3 tbsp Thai red curry paste
2 tbsp ﬁsh sauce
2 tbsp brown sugar
2 kafﬁr lime leaves
1 small aubergine, cut in half lengthwise and then sliced crosswise into wedges
250g roast duck, thinly sliced
1 x 400ml coconut milk tin
120ml chicken stock
200g fresh pineapple, chopped
10 cherry tomatoes, halved
4 tbsp fresh basil, chopped
4 tbsp fresh coriander, chopped
- Heat the oil in a large pan or wok over a medium-high heat. Add the garlic, the galangal or ginger and the chilli and stir-fry for 30 seconds until fragrant.
- Turn the heat to medium and add the red curry paste. Cook for one minute, stirring.
- Stir in the ﬁsh sauce, sugar, kafﬁr lime leaves and aubergine and cook for 3-4 minutes longer.
- Add the duck, coconut milk and chicken stock and bring to a gentle boil. Reduce the heat and simmer for five minutes.
- Add the pineapple and cherry tomatoes. Simmer for 2-3 minutes.
- Add the basil and coriander and cook for 30 seconds or until the basil is wilted. Serve immediately with rice.
Peanut oil can be used as an alternative to coconut oil, if you wish.
Fresh ginger can be used as an alternative to galangal, if you wish.
Green chilli can be used as an alternative to red chillie, if you wish.
Per Serving 368kcals, 26g fat (18.9g saturated), 23.4g carbs, 14.4g sugars, 13.9g protein, 5.3g fibre, 0.565g sodium
MAKE IT YOURS: This can easily be turned into a vegetarian curry by omitting the duck — add extra vegetables or some fried tofu, if desired.
TOP TIP: If you don’t want to roast a whole duck before making this curry, simply buy a pack of two prepared confit duck legs, cook them according to package instructions and shred the meat from the bones