Red Curry with Roasted Duck (Kaeng Phet Ped Yang)

• 1.5 lbs roasted duck
• 4 oz Mae Sri Red Curry Paste
• 1 can (14.5 oz) coconut milk
• 5 oz cherry tomatoes
• 5 oz pineapple cut into 1.5 cm cubes
• 2 spur chilies* cut at an angle into slices
• 1/2 cup sweet basil leaves
• 3 tablespoons fish sauce
• 1 cup of water

1. Bring 2 cups coconut milk in the pot to a boil, put in the Red Curry Paste, stir throughly and simmer until the soup is fragrant and red oil has formed on its surface.
2. Put in the duck, the remaining coconut milk, water, and simmer for 10-15 minutes, or until the duck is tender.
3. Toss in the pineapple, tomatoes, spur chilies, and sweet basil, season with the fish sauce, and serve. (Serves 4)

Note: Miniature bell pepper may be used in place of the spur chillies.