Pineapple Duck Curry From 'Everyday Thai Cooking'

• 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

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.

oil, garlic, ginger, green chili, thick red curry paste, ubsh sauce, palm, kafubr lime leaves, chinese duck, asian eggplant, coconut milk, chicken, pineapple, cherry, fresh thai, fresh coriander, fresh mint

Taken from www.seriouseats.com/recipes/2013/10/pineapple-duck-curry-recipe-from-everyday-thai-cooking.html (may not work)