Red Duck Curry
cooking time20 m
Heat a large saucepan with oil add curry paste and stir for 2-3 minutes or until fragrant, then add fish sauce, palm sugar, tamarind and lime leaves. Stir for 5 minutes or until mixture darkens slightly.
In a large jug, blend cornflour with 1 tablespoon of CARNATION Light & Creamy Coconut Flavoured Evaporated Milk add remaining CARNATION Light & Creamy Coconut Flavoured Evaporated Milk and then add to pan; slowly bring to just below the boil. Add pineapple and duck and cook for another 10 minutes or until just warmed through. If desired serve oven steamed rice.