Curries in Thailand are made relatively quickly. This well known dish uses Chinese roast duck and adds it, thinly sliced, at the end of the cooking, however I love a slow cooked curry especially where duck is concerned.
Chop the duck breast into bite size pieces, leaving the skin
Fry the duck breast pieces in the oil in a deep saucepan until
browned all over. Set aside.
Add the curry paste and coconut milk to the saucepan, bringing
to the boil and ensuring the paste has blended into a red
Return the duck to the sauce, along with the lime leaves,
chopped capsicum peppers, fish sauce, and sugar.
Simmer for an hour and a half before adding chopped pineapple
pieces, the chillies, tomatoes and grapes.
Garnish with basil leaves and serve with coconut rice.
Tip: Impress your guests by serving your curry
in a pineapple boat.