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20 December 2012,23:19 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Take the skin and meat off the duck, chop it into bite-sized pieces and set aside.
  • Heat the oil in a wok; add the curry paste and fry, stirring, for 2 minutes or until it is fragrant.
  • Add the coconut milk, stock, sugar and fish sauce and simmer for 2 minutes.
  • Add the duck, kaffir lime leaves, peas, tomatoes and pineapple and cook for another 4 - 5 minutes, stirring occasionally.
  • Taste and adjust the seasoning, using the rest of the sugar and fish sauce if necessary.
  • Serve with the extra pineapple and noodles, if liked, garnished with a few sliced or red chili and spring onion strips.


  • 1 roast Duck 
  • 2 tablespoons Cooking oil
  • 3 tablespoons Red curry Paste 
  • 300 ml Coconut milk 
  • 6 tablespoons Chicken stock 
  • 2 tablespoons Palm or soft brown sugar 
  • 4 tablespoons Fish sauce 
  • 6 Kaffir lime leaves 
  • 100 grams Peas 
  • 4 Tomatoes 
  • 200 grams pineapple cut into chunks, plus extra to serve
  • A few slices Red chili 
  • Spring onion

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