Panang curry paste
1.Make panang curry paste. Dry-fry seeds in a heated small frying pan until fragrant. Blend or process seeds with remaining ingredients until smooth; season to taste.
2.Quarter duck; discard bones. Slice duck meat thickly, keeping skin intact.
3.Heat an oiled wok over high heat; stir-fry beans until tender. Add ⅓ cup of the curry paste; stir-fry for 2 minutes or until fragrant. Add coconut milk, the water, pineapple and duck; simmer, uncovered, until heated through. Add tomatoes; season to taste.
4.Serve curry topped with thai basil.
This recipe makes 1 cup panang curry paste. Store leftover curry paste, covered, in the fridge for up to 3 days, or freeze in user-friendly portions for up to 3 months. A store-bought panang curry paste can be used.Note