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duck & pineapple curry

INGREDIENTS
(SERVES 4)
1 tbsp cooking oil
1 packet Dancing Chef Red Curry Paste
½ roasted duck, cut into pieces
6 baby corn
500ml Harmuni coconut milk
½ cup Knorr chicken stock
1 can Del Monte pineapple
chunks, drained
4 kaffir lime leaves, torn into pieces
2 red chillies, sliced

DIRECTIONS
1.	Heat the oil in a wok over medium heat. Add the curry paste and fry for 2 min.
2.	Add the roasted duck and baby corn. Stir to coat them with the curry paste.
3.	Add the coconut milk and chicken stock, and turn up the heat. When it starts to bubble, lower the heat and add the pineapple chunks.
4.	Simmer for 10 min and garnish with kaffir lime leaves and chillies before serving.

PHOTOGRAPHY CALVIN TAN/FLAME PRODUCTION STUDIO STYLING DIANE NG