Red duck curry with cherry tomatoes and pineapple recipe | delicious. magazine

Ingredients

• 2 x 225g duck breasts with skin
• 1 tbsp sunflower oil
• 2 tsp light muscovado sugar
• Juice of 1 lime
• 1-2 tbsp Thai fish sauce
• 8 fresh kaffir lime leaves (optional)
• 12 vine-ripened cherry tomatoes
• 4 tbsp coconut cream
• 200g fresh pineapple pieces
• 15g fresh basil leaves
• For the curry paste
• 1 dried red kashmiri chilli
• 1 medium-hot red chilli, chopped
• 2 tsp grated fresh ginger
• 1 lemongrass stalk, core chopped
• 2 garlic cloves, finely chopped
• 1 small shallot, roughly chopped
• Pinch each ground coriander, cumin, turmeric and cayenne pepper
• ½ tsp sweet paprika