Red Curry with Roasted Duck and Pineapple

Slice the roasted duck breast into bite-sized pieces. Cut the fresh pineapple into small chunks. Slice the red bell pepper into strips and halve the cherry tomatoes. Tear the kaffir lime leaves gently to release their aroma.

Heat the vegetable oil in a medium pot or wok over medium heat. Add the red curry paste and fry for 1-2 minutes until very fragrant, stirring constantly.

Pour in about 100 ml of the coconut milk and stir well, allowing it to simmer gently until the oil separates and rises to the surface, about 3-4 minutes.

Add the remaining coconut milk, sliced roasted duck, bell pepper strips, and kaffir lime leaves to the pot. Bring the curry to a gentle simmer, stirring occasionally.

Season the curry with fish sauce and palm sugar. Stir until the palm sugar dissolves completely. Add the pineapple chunks and cherry tomatoes.

Continue to simmer for 5-7 minutes, allowing the flavors to meld and the duck to heat through. The vegetables should remain slightly firm.

Just before serving, stir in the fresh Thai basil leaves. Cook for another 30 seconds until the basil wilts slightly.

Serve immediately with steamed jasmine rice.