Duck and pineapple curry

Whip up this sweet, sour and spicy dish in a jiffy.

Ingredients (serves 4):
1 tbsp cooking oil
1 packet Dancing Chef Red Curry Paste
1/2 roasted duck, cut into pieces
6 baby corn
500ml Harmuni coconut milk
1/2 cup Knorr chicken stock
1 can Del Monte pineapple chunks, drained
4 kaffir lime leaves, torn into pieces
2 red chillies, sliced

Method:
1. Heat the oil in a wok over medium heat. Add the curry paste and fry for 2 minutes.
2. Add the roasted duck and baby corn. Stir to coat them with the curry paste.
3. Add the coconut milk and chicken stock, and turn up the heat. When it starts to bubble, lower the heat and add the pineapple chunks.
4. Simmer for 10 minutes and garnish with kaffir lime leaves and chillies before serving.

Tips:
Use canned lychees instead of pineapple chunks.

Recipe source: Simply Her magazine (Jun 2008)