Thai Roasted Duck Curry with Pineapple

This delicious Thai roasted duck curry with pineapple combines tender roasted duck, spicy red curry, and sweet pineapple for a creamy and silky flavor explosion. It’s easy to whip up for a quick meal or a special dinner!

Want to kick it up a notch? First, roast your duck using this recipe, then use this recipe to whip up your own Thai red curry paste and make your coconut milk using these different methods.

Last week, my husband was away and tried red duck curry at a Thai restaurant. Now, he can’t stop talking about it and is begging me to make it for him. So here's our family recipe for all you roast duck and curry lovers out there. 

Jump to:

• Why You’ll Love This Curry
• Ingredients For Thai Duck Curry
• How to Make Thai Roasted Duck Curry
• How to Serve
• Tips for the Perfect Thai Duck Curry
• Variations & Substitutes
• Storing Leftovers
• More Thai Dishes You'll Love
• Frequently Asked Questions
• Thai Roasted Duck Curry with Pineapple
• More Thai Roasted Recipes

Why You’ll Love This Curry

This duck curry is full of flavor, combining the heat of red curry paste with the sweet tang of pineapple. The roasted tender duck adds a rich, meaty taste that complements the curry perfectly. It’s a comforting and exciting dish for a cozy dinner party or special occasion.

Ingredients For Thai Duck Curry

• Roasted Duck: You can use leftovers from a whole roasted duck or duck breasts. Use the meaty part with the skin of the duck still on. Duck legs drumsticks also work very well for this recipe. 
• Red Curry Paste: The base for the curry sauce, adding spice and depth. I used the Mae Ploy brand and used my own red curry paste here. 
• Coconut cream. For the extra creaminess that elevates the gamey taste of the duck.
• Coconut Milk: Creamy and rich, it balances the heat of the curry paste.
• Fish Sauce: Adds umami and saltiness to the curry.
• Sugar: Provides a hint of sweetness that complements the pineapple. Use white palm or brown sugar.
• Fresh Pineapple: Adds a juicy, sweet contrast to the spicy curry.
• Kaffir Lime Leaves: For a fresh, citrusy aroma.
• Thai Basil: Adds a fragrant and slightly peppery flavor.
• Oil. Use coconut, avocado, vegetable, or canola oil. Avoid sesame or olive oil.

How to Make Thai Roasted Duck Curry

1. Cook the curry paste. Heat the oil over medium-high heat in a large skillet or a non-stick frying pan, and cook the red curry paste until fragrant. 

2. Add the coconut cream and cook until the oil separates and bubbles form. It should take around 3-4 minutes.

3. Season the creamy curry sauce with sugar, fish sauce, and kaffir lime leaves.

4. Add the pineapple, cherry tomatoes, and coconut milk, and toss with the red curry sauce. Bring to a simmer, about 4-5 minutes, until the tomatoes are tender. 

5. Add coconut milk. Pour in the coconut milk and stir until well combined with the curry paste. Let it simmer for a couple of minutes.

6. Add duck and vegetables. Stir in the sliced duck pieces. Lower the stove to medium heat and Simmer until everything is heated through.

7. Season and finish. Adjust your curry with more fish sauce, palm sugar, and lime juice to taste. Stir in the Thai basil leaves at the end and remove from heat.

How to Serve

Serve the Thai roasted duck curry with pineapple over steamed jasmine rice. The rice will soak up the rich curry sauce, making each bite flavorful. Garnish with fresh Thai basil, julienned Kaffir lime leaves, and extra lime wedges on the side.

Tips for the Perfect Thai Duck Curry

• When using roasted duck, no need to cook it for long since it’s already cooked! But if you're starting with raw duck, add it before the veggies in step 4, as it needs more time to cook.
• Want it spicier? Just toss in more red curry paste or some fresh chili slices!

Variations & Substitutes

• Chicken or pork Instead of duck: You can easily substitute roasted chicken, turkey, or pork for the duck.
• Vegetarian version: Use fried tofu or a mix of hearty vegetables like eggplant and squash instead of duck.
• You can customize optional vegetables to your liking: sweet bell peppers, red onions, green beans, corn, Thai eggplants, and bamboo shoots. 
• Different fruits: Mango or lychee can be used instead of pineapple for a different twist.

Storing Leftovers

Any leftover curry can be stored in an airtight container in the refrigerator for up to three days. It can then be reheated gently on the stove over low heat, adding a splash of water or coconut milk if needed. This curry also freezes well for up to two months.

More Thai Dishes You'll Love

• Pineapple curry with chicken.
• Pineapple Fried Rice. A sweet and savory side dish that pairs well with curries.
• Thai red curry with Kabocha Squash.

Frequently Asked Questions

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