This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertaining
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If you want to use a slow cooker...
Take even more time over this curry. Once you've browned the duck, place in a slow cooker with the sugar, curry paste, coconut milk, fish sauce and lime leaves. Cook for 8 hours on High. Remove the legs, skim any fat off the sauce and stir in the pineapple, half the chilli and the basil. Cover and heat for a few more minutes, add more fish sauce/sugar to taste, garnish as above and serve.