Duck red curry recipe | easyFood

Ingredients

• 1 tbsp coconut oil
• 1 garlic clove, crushed
• 1 x 2 cm galangal piece, peeled and grated
• 1 red chilli, deseeded and finely sliced
• 3 tbsp Thai red curry paste
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 2 kaffir lime leaves
• 1 small aubergine, cut in half lengthwise and then sliced crosswise into wedges
• 250 g roast duck, thinly sliced
• 1 x 400 ml coconut milk tin
• 120 ml chicken stock
• 200 g fresh pineapple, chopped
• 10 cherry tomatoes, halved
• 4 tbsp fresh basil, chopped
• 4 tbsp fresh coriander, chopped