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.
Heat a medium saucepan. Place the duck breasts, fat side down, into the pan. Turn the heat down to the lowest setting and let the fat render until it is very thin, about 10 minutes. Remove the duck breasts and place them in a roasting tin.
Drain off the majority of the oil from the pan and add the curry paste. Sauté over medium heat for 5 minutes. Add the sugar and cook until melted, about 1 minute. Add the fish sauce, tamarind and coconut milk. Add the lime juice and give the lemongrass stems a bash with the back of a knife and then add to the curry. Simmer for 15 minutes to bring the flavours together.
About 20 minutes before serving, roast the duck breasts, uncovered, for 8 minutes. Remove and cover with foil to rest. Add the lime leaves (if using) and pineapple cut into 3 cm (1¼ inch) pieces to the curry and let simmer for a few minutes.
Serve up four bowls of rice and the green beans. Slice the duck and place on top of the rice. Pour the curry sauce over each serving, top with fresh herbs and serve with the lime wedges.
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