Description
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!
Ingredients
- 2 tablespoons oil
- 3 tablespoons red curry paste. Mae Ploy brand curry paste is excellent for this recipe.
- 1 cup coconut cream.
- 1 tablespoon fish sauce.
- 2 1/2 tablespoons sugar. Brown, white, palm, or coconut sugar.
- 2 large (1 1/2 tablespoons) Kaffir lime leaves, julienned
- 1 1/2 cup fresh pineapple, cut into bite-sized pieces.
- 1 cup cherry tomatoes, leave whole
- 1 can (13.5 ounces) coconut milk.
- 10 ounces roasted duck
- 1 cup Thai basil leaves
Instructions
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.
Notes
- 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!
- 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.
- Prep Time: 10
- Cook Time: 10
- Category: Curries
- Method: Stovetop
- Cuisine: Thai