Step 1

Start by heating a pot or large wok pan over medium heat. Add 200ml (about 6.80 fl oz) of coconut milk and let it simmer, stirring occasionally. Wait for the oil to start separating from the milk, which enriches the curry’s flavor and aroma.

Step 2

Stir in the red curry paste thoroughly until it’s well mixed. Then, gradually pour in the rest of the coconut milk, combining it well with the paste.

Step 3

As the sauce begins to boil again, add the duck slices, palm sugar, and fish sauce. Stir until the palm sugar fully dissolves.

Step 4

Next, add your vegetables and pineapple chunks into the curry. Let it simmer for 1–2 minutes, or until the tomatoes reach your desired softness.

Step 5

Finally, turn off the heat and gently mix in the basil leaves. Serve the curry hot and enjoy!