Cook Book Recipe

Ingredients

1-tablespoon peanut oil
8-spring onion, sliced into 3 cm lengths
2-clover garlic, crushed
1-tablespoon red curry paste, or to taste
750g- Chinese barbeque duck, chopped
400ml coconut milk
450g- can pineapple pieces in syrup, drained
3-kaffir lime leaves
¼- cup (15g) chopped fresh coriander
2-tablespoon chopped fresh mint

Procedure

1. Heat a wok until very hot, add the oil and swirl to coat. Add the spring onion, garlic and curry paste, and stir-fry for 1 minute, or until fragrant
2. Add the remaining ingredients, Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the duck is heated through. Serve with jasmine rice