red duck curry with cherry tomatoes and pineapple

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Duck/Goose

Red duck curry with cherry tomatoes and pineapple

It’s well worth the time making your own spicy paste for this low calorie duck curry from Singapore.

2 x 225g duck breasts with skin

1 tbsp sunflower oil

2 tsp light muscovado sugar

Juice of 1 lime

1-2 tbsp Thai fish sauce

8 fresh kaffir lime leaves (optional)

12 vine-ripened cherry tomatoes

4 tbsp coconut cream

200g fresh pineapple pieces

15g fresh basil leaves

For the curry paste

1 dried red kashmiri chilli

1 medium-hot red chilli, chopped

2 tsp grated fresh ginger

1 lemongrass stalk, core chopped

2 garlic cloves, finely chopped

1 small shallot, roughly chopped

Pinch each ground coriander, cumin, turmeric and cayenne pepper

½ tsp sweet paprika

Ingredients

Ingredients