This is a spicy curry, sweetened by fresh pineapple and perfumed with basil. It is a subtle blend of Asain flavours you may use chicken instead of the duck meat if you prefer.
2 tablespoons oil for frying
400 g cooked duck or chicken meat, roughly chopped
4 spring onions, sliced
3 tablespoons red curry paste
3 tablespoons fish sauce
3 tablespoons demerera sugar
3 basil leaves
500 ml coconut milk
2 lemon grass stalks, crushed
2 onions finely chopped
400 g fresh pineapple, peeled, cored and chopped
Heat the oil in a wok, add the curry paste and coconut milk and bring to the boil.
Add the lemon grass, cooked meat, onions and pineapple. Turn down the heat and simmer for fifteen minutes. Then add the sugar, fish sauce and torn basil leavesand continue cooking for a further five minutes. Remove the lemon grass stalks and serve with plain boiled rice.