Duck And Pineapple Curry

• 625 ml coconut milk
• 1 peking duck, boned and cut into 2 cm chunks
• 125 ml chicken stock
• 1 tablespoon palm sugar, shaved
• 2 tablespoons fish sauce
• 30 g snake beans, cut into 4 cm lengths
• 5 kaffir lime leaves, torn
• 8 cherry tomatoes, halved
• 70 g fresh pineapple chunks
• 10 Thai basil, to taste
• salt
• Curry paste
• 6 long dried red chilies
• 1 teaspoon shrimp paste
• 3 cloves garlic
• 4 asian shallots, chopped (red)
• 1 lemongrass, sliced (white part only)
• 1 tablespoon fresh galangal, sliced
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cloves

1. To make make curry paste soak chillies in water for 1-2 minutes or until soft.
2. Remove stems and seeds and roughly chop.
3. Heat frypan over high heat, wrap shrimp paste in foil and heat in the pan for 5 minutes or until fragrant.
4. Cool then use a mortar and pestle to pound the shrimp paste and remaining curry paste ingredients into a fine paste, adding a little water if necessary.
5. Or chop ingredients into a paste using a small food processor.
6. To make duck curry, place coconut milk and curry paste in a saucepan over medium heat and bring to boil.
7. Reduce heat to low and simmer for 5 minutes.
8. Add duck, stock, sugar, fish sauce, beans, lime leaves and a pinch of salt and simmer for 5 minutes.
9. Add tomatoes and pineapple and cook for another 3 minutes.
10. Just before serving stir in basil leaves.
11. Serve over rice.

coconut milk, peking, chicken, palm sugar, fish sauce, snake beans, lime, tomatoes, pineapple, basil, salt, curry, red chilies, shrimp paste, garlic, asian shallots, only, fresh galangal, ground coriander, ground cumin, paprika, ground cloves

Taken from www.food.com/recipe/duck-and-pineapple-curry-107410 (may not work)