Duck and pineapple curry
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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