Duck and pineapple curry
skinless raw duck
3 fillet(s), fat trimmed, thinly sliced
1 medium, cut into thin wedges
red curry paste
reduced-fat evaporated milk
375 ml, coconut flavoured
1 cup(s), (1/4 pineapple), peeled, cored, coarsely chopped
sugar snap peas
150 g, trimmed
- Heat the oil in a wok or large saucepan over high heat. Stir-fry the duck for 2 minutes or until browned. Transfer to a plate.
- Add the onion to the wok and stir-fry for 5 minutes or until soft. Add the curry paste and stir-fry for 1 minute or until fragrant.
- Stir ¼ cup (60ml) of the milk and the cornflour in a small bowl until smooth. Add the pineapple, sugar snap peas, ⅔ cup (160ml) water and remaining milk to the wok and bring to the boil.
- Add the cornflour mixture to the wok and stir to combine. Return the duck to the pan. Bring to the boil and stir-fry for 1 minute or until thickened and sugar snap peas are tender.