Duck and Pineapple Red Curry
   1 tbsp peanut oil
   8 spring onions (white part only), sliced on an angle
Duck and Pineapple Red Curry
   2 garlic cloves, finely chopped
   1 lemongrass stem, halved
   3 tbsp red curry paste
   1 Chinese barbecued duck*, chopped
   400ml coconut milk
   450g can pineapple pieces in natural juice, drained
   3 kaffir lime leaves*
   2 tsp brown sugar
   2 tsp fish sauce
   1/2 bunch coriander leaves, chopped, plus whole leaves to serve
   Steamed rice and lime wedges, to serve

Heat oil in a wok over high heat. Add the spring onion, garlic, lemongrass and curry paste and stir-fry for 1 minute or until fragrant.
   Add the duck, coconut milk, pineapple, 2 kaffir lime leaves and chopped coriander. Bring to the boil, then reduce the heat to medium and simmer for 10 minutes or until the duck is warmed through and the sauce has reduced slightly.
   Add brown sugar and fish sauce to taste.
   Finely shred the remaining kaffir lime leaf. Serve the curry, garnished with shredded kaffir lime and coriander leaves, with rice and lime wedges. Serves 6 to 8.

From: Delicious. More Please. By Valli Little. Published by ABC Books.

* Barbecued duck is from Chinese barbecue shops and restaurants; ask them to chop the duck for you. Kaffir lime leaves are from Asian food shops and greengrocers.
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