Duck in Pineapple Thai Curry (Kaeng Phed Ped Yang)
Thai red curry paste
more if you want it spicy
wedges or 6 cherry tomatoes
roasted or smoked duck meat
Juice of 1/2 lime
Fish sauce to taste
Brown sugar to taste
Handful of fresh basil
In a pot, combined coconut oil, coconut cream, and curry paste over medium heat.
Cook until coconut oil starts to separate, about 2 minutes, stirring constantly.
Pour in coconut milk, tomatoes, and pineapple.
Bring to a simmer, then add duck meat.
Allow to simmer until duck is heated through.
Season with fish sauce, sugar, and lime juice.
Remove from heat, and stir in fresh basil leaves.
Serve immediately with steamed white rice.
Adapted from Simple Thai Food