Thai Red Curry Duck with Pineapple

I'm completely serious, this is a firm favourite here in Britland and totally achievable.

We have some cheats, err I mean tricks up our sleeve.  Firstly, tinned pineapple (in juice) is ok but frozen pineapple is brilliant.  An unexpected Covid discovery that stayed.  There's Asian marinated duck (already prepped and offered vacuum sealed in a box with hoisin and pancakes).  The duck only needs 40 minutes roasting.  Finally some Thai aromats seal the curry deal.

Ingredients (2):

Meat and Pineapple (the stars):

1 roasted half duck, cooked according to pack instructions, cooled and sliced (you may not need all the duck, pancakes, salad or bao are an option for any remaining duck)

1 cup frozen pineapple, defrosted

Aromats (A):

40g thai red curry paste (I like Kanokwan or Lobo brand)

1/4 tsp dried shrimp paste (optional but recommended)

1 tsp chopped ginger

1 or 2 thai red chillies, minced

3 lime leaves chopped (these freeze brilliantly too and defrost super fast)

Fruits/ Veges (B):

1 decent sized carrot, cut into matchsticks

1/2 a small tin sliced bamboo shoots, if you have some

Sauce (C):

100 ml of pure coconut

200 ml of water 

(200ml canned 50% coconut milk is a fine swap)

1 tsp fish sauce

Pinch of white pepper

1/2 tsp sugar

Method:

Fry the aromats (A) in a little veg oil and coconut cream until fragrant not burnt.  This will ideally take a few mins over a low to medium heat.

Add the veges (B) and stir.

Add sauce (C) and simmer over a gentle heat for 10 minutes (lid on or part covered works well).

Add the duck and pineapple, stir and warm through.

More Thai Favourites:

Thai Shrimp Pineapple Fried Rice

Loïc's Nam Prik