Pineapple Duck Curry Recipe

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Nutrition per serving    (USDA % daily values)
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Ingredients for 6 servings

1 tablespoon high-heat cooking oil

1 garlic clove, minced

1 teaspoon minced galangal or fresh ginger

1 fresh hot red or green chili, preferably Thai (deseeded for less heat), finely sliced

3 tablespoons thick red curry paste

2 tablespoons fish sauce

2 tablespoons palm or brown sugar

2 kaffir lime leaves, torn in half (optional)

8 ounces roast Chinese duck, thinly sliced

1 Asian eggplant, cut 1/2-inch lengthwise and then sliced crosswise into wedges

2 cups coconut milk

1 cup basic chicken stock or store-bought

1 1/2 cups 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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