Sour Yellow Curry Duck with Pineapple and Lime Leaves

Most of us are familiar with red curry paste, but the yellow paste from southern Thailand is pretty special too. Made with lemongrass, chillies and spices, it has a sour tanginess. The Mae Ploy brand is my go-to and I don’t think you can improve on their pastes. I’ve used duck breasts here, but you could try legs. If doing so, sear them first and let them slowly poach in the curry liquid for 1 hour until tender.