Pineapple Duck Curry From Everyday Thai Cooking

Ingredients

• 1 tablespoon high-heat cooking oil
• 1 garlic clove, minced
• 1 teaspoon minced galangal or fresh ginger
• 1 fresh hot red or green chile, preferably Thai (deseeded for less heat), finely sliced
• 3 tablespoons thick red curry paste
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons palm or brown sugar
• 2 makrut lime leaves, torn in half (optional)
• 8 ounces (250g) roast Chinese duck, thinly sliced
• 1 Asian eggplant, cut in half lengthwise and then sliced crosswise into wedges
• 2 cups (500ml) coconut milk
• 1 cup (250ml) chicken stock
• 1 1/2 cups (337g) diced fresh pineapple
• 8 small cherry or grape tomatoes, halved
• 4 tablespoons fresh Thai or Italian basil leaves
• 4 tablespoons fresh coriander leaves (cilantro)
• 4 tablespoons fresh mint leaves

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