a simmer Add Kaffir lime leaves, bending each leaf a little to release its flavours Simmer the curry for 5 minutes tasting regularly and adding several slugs of the Thai fish sauce to taste. Likewise, add a few teaspoons of brown sugar which will give the curry a certain (hidden) sweetness and temper the spiciness. In essence, this is the variance in the dish, some days one seems to just get it better than others. Add pineapple pieces, then place the pieces of duck in the casserole, immersing in the curry fully, turning the pieces a few times to ensure soaking up the curry, simmer for another 5 minutes or so with lid on. DO NOT BOIL. Turn off heat and leave for a few hours if you have time, otherwise serve immediately. Cook baby Kai Lan in a pan with garlic, whilst the curry is simmering If you have prepared the night before, bring the curry up to a gentle simmer. Likewise if it has been resting for a few hours -- add the basil leaves just before transferring to a large white serving bowl and sprinkle a few leaves on top for garnish.