Red curry with roast duck and pineapple (Kaeng phet pet yang)

1. Cut the roast duck with its skin into slices about 1 cm thick; cut the pineapple into bite-sized cubes and leave the cherry tomatoes whole.

2. Heat a little oil in a wok and boil 4-5 tablespoons of the thick part of the coconut milk for 2-3 minutes until the oil separates.

3. Add the red curry paste and fry, stirring, for 1-2 minutes until fragrant, then pour in the rest of the coconut milk and add the lime leaves.

4. Bring to the boil, season with the fish sauce and sugar, then add the pineapple and tomatoes and cook for 3-4 minutes.

5. Add the duck slices and just heat them through for 2-3 minutes so the meat does not dry out and the skin does not go completely soggy.

6. Take off the heat, stir in the Thai basil and serve with jasmine rice.

Tip: A dish born in Bangkok's Chinese quarters, where Chinese roast duck meets Thai red curry. You can buy ready-roasted duck in Asian shops, but a home-roasted duck breast does just as well; you can also vary the fruit with grapes or lychees.