- 6 duck legs
- 2 tbsp light brown sugar
- 4 tbsp red Thai curry paste
- 1 can coconut milk
- 2 tbsp fish sauce
- 6 kaffir lime leaves
- 1 small pineapple, peeled, cored and cut into chunks
- 1 red chilli, deseeded and finely sliced, to serve (optional)
- Thai basil leaves, to serve (optional)
TipIf you want to use a slow cooker...
Take even more time over this curry. Once you've browned the duck, place in a slow cooker with the sugar, curry paste, coconut milk, fish sauce and lime leaves. Cook for 8 hours on High. Remove the legs, skim any fat off the sauce and stir in the pineapple, half the chilli and the basil. Cover and heat for a few more minutes, add more fish sauce/sugar to taste, garnish as above and serve.