2 large Duck Breasts, each weighing approx. 300 g

4 Lime Leaves

400g Fresh Pineapple

2 Tbsp Red Curry Paste

Fish Sauce

10 Coctail Tomatoes

1 Bunch Coriander

3 Tbsp Oil

400ml Unsweetened Coconut Milk

1 Tbsp Brown Sugar


  • Wash the duck breasts, pat dry and slice.
  • Wash and dry the cocktail tomatoes and lime leaves. Quarter the lime leaves and halve the tomatoes.
  • Wash the Coriander and shake dry
  • Heat the oil in a wok, add the curry paste and stir in the coconut milk.
  • Simmer for 5 minutes until slightly reduced.
  • Then turn up the heat, add the duck, pineapple, 2 tbsp fish sauce, lime leaves and sugar and cook for about 2 minutes.

Finally stir in the cocktail tomatoes and basil and season to taste with fish sauce