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Photo of Duck and pineapple curry with rice by WW

Duck and pineapple curry with rice

6 - 7
PersonalPoints™ per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
Sweet fresh pineapple gives this curry a new flavour dimension

Ingredients

Powdered coconut milk

2 tbs

Green shallot(s)

6 individual, sliced, plus extra to serve

Garlic

2 clove(s), crushed

Red curry paste

2 tbs

Kaffir lime leaves

1 individual, shredded

Chicken stock

1 cup(s), (250ml)

Snow peas

250 g, halved

Duck, Baked, trimmed

300 g, Skin and fat removed, shredded

Pineapple

1½ cup(s), (340g) fresh, chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Sweet fresh pineapple gives this curry a new flavour dimension.
  2. Lightly spray a wok with oil and heat over high heat. Add the shallot and garlic, and stir-fry for 1-2 minutes or until softened.
  3. Add the curry paste and lime leaf, and stir-fry for 30 seconds or until fragrant. Add stock and bring to the boil. Reduce heat and simmer for 10 minutes or until the sauce thickens. Add the snow peas and simmer for 1-2 minutes or until tender.
  4. Add the duck and pineapple, and stir-fry for 2 minutes or until heated through. Stir in the coconut mixture. Top with extra shallots to serve.
  5. SERVE WITH: Steamed or boiled white rice.

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