Roasted Duck Curry

2 Roasted Duck Breast 
1Tbsp Red Curry Paste
1 Can (400ml) Coconut Milk
4 Small Cherry Tomatoes
1 Small Cup Roasted Cashew Nuts
1 Cup Fresh Pineapple Chunks
1 Tbsp Dry Raisins
2 Kaffir Lime Leaves
1 Tbsp Sugar
1 Tbsp Fish Sauce
1 Tbsp Cooking Oil
1 Cup Basil Leaves
1 Red Chilli
1 Green Chilli 

Slice the roasted duck breasts and the chillies.

Heat oil in a wok or saucepan on a low heat and add red curry paste and coconut milk stir well until the oil appears on the surface, then add kaffir lime leaves.

Add the duck, pineapple, tomatoes, raisins and cashew nuts, mix in well. Then increase to a medium heat and add chillies.

Add the sugar and fish sauce allow to cook for a further 10 minutes then remove from the heat. Add the basil leaves before serving.

This recipe is best served with rice or egg noodles.