1 jar (340g) WORLDFOODS THAI RED CURRY SAUCE
2 tbsp Cooking Oil
340g (12.1oz) Duck Breasts, skin removed and cut into strips
180g (6.4oz) Canned Pineapple Chunks, drained Or
4 Canned Rambutans, drained and cut into bite-size
4 Cherry Tomatoes, halved
6-8 basil leaves


1. Heat the oil in a saucepan, add the duck and cook until browned on all sides.
2. Next add the pineapple chunks or rambutans and curry sauce and simmer over low to moderate heat for 5 minutes.
3. Then add the cherry tomatoes and simmer for a further 10 minutes, stirring occasionally.
4. Finally stir in the basil leaves and heat for a further 30 seconds until wilted.