Panang duck curry

Ingredients

• Panang curry paste
• 1 teaspoon coriander seeds
• 15 dried red chillies, seeded
• 6 clove garlic, quartered
• 6 coriander roots
• 2 (50g) shallots, chopped coarsely
• 2 x 10cm (40g) sticks fresh lemon grass, sliced thinly
• 2 tablespoon coarsely chopped roasted unsalted peanuts
• 4 centimetre (20g) piece fresh galangal, grated
• 1/3 cup (80ml) water
• 1 tablespoon shrimp paste
• 1 tablespoon peanut oil
• 1 (1kg) chinese barbecued duck
• 300 gram snake beans, cut into 5cm lengths
• 2 cup (500ml) coconut milk
• 1 cup (250ml) water
• 800 gram pineapple, peeled, cored, chopped coarsely
• 125 gram cherry tomatoes
• 2 tablespoon small thai basil leaves