Heat 4 tbsp of Red Curry Paste with 100ml coconut milk and stir for 5 mins. Add 300ml coconut milk and 300ml of Stock.
Add 1 roast duck chopped into pieces, 1 punnet cherry tomatoes, 4 to 5 tbsp fish sauce and 1 can pineapple pieces in natural juice.
Add 4 or 5 kaffir lime leaves . Mix well and simmer for 3 to 5 mins. Garnish with Thai basil and freshly cut chillies.