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Photo of Duck and pineapple curry by WW

Duck and pineapple curry

8
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
Pineapple adds a juicy surprise to this tasty red curry. Don’t overcook the snow peas to ensure they are crunchy and full of flavour when you serve!

Ingredients

Olive oil

1 tbs

Raw skinless trimmed duck

3 fillet(s), fat trimmed, thinly sliced

Brown onion

1 medium, cut into thin wedges

Red curry paste

2 tbs

Reduced-fat evaporated milk

375 ml, coconut flavoured

Cornflour

1 tbs

Pineapple

1 cup(s), (1/4 pineapple), peeled, cored, coarsely chopped

Sugar snap peas

150 g, trimmed

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

SERVING SUGGESTION: Steamed mixed vegetables, such as carrots, broccoli and red capsicum and brown rice and fresh limes.

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