70g Roasted duck
30g Fresh pineapple
2 or 3 Cherry tomato’s halved
2 coriander roots
1 garlic clove
Half a Spanish onion
1/4 of a teaspoon of dry roasted coriander and cumin seeds
2 tablespoons red curry paste
1 Full teaspoon of sugar
1 tablespoon of fish sauce
2 lime leaves finely sliced
265mls of good quality coconut milk
10 Sweet Basil leaves
1 1/2 tablespoon of oil

Method: Blend or pound the red onion, coriander roots and garlic in a mortar and pestle.
Heat 1 1/2 tablespoons of oil in a pan to a moderate heat and add your pounded paste with the red curry paste, coriander seed and cumin seed. Fry for a few minutes and season with sugar followed by fish sauce. Than add the coconut milk and lime leaf.
When it comes to the boil add the roasted duck, pineapple and cherry tomato’s. Add the basil leaves right at the end and stir and serve. Garnish with Julianne cut long red chili.