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!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tbsp oil
- 3 tbsp red curry paste. Mae Ploy brand curry paste is excellent for this recipe.
- 1 cup coconut cream.
- 1 tbsp fish sauce.
- 2+1/2 tbsp 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 oz roasted duck
- 1 cup Thai basil leaves
Instructions
- 1
. 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
and cook until the oil separates and bubbles form. It should take around 3-4 minutes.
- 3
with sugar, fish sauce, and kaffir lime leaves.
- 4
, and toss with the red curry sauce. Bring to a simmer, about 4-5 minutes, until the tomatoes are tender.
- 5
Pour in the coconut milk and stir until well combined with the curry paste. Let it simmer for a couple of minutes.
- 6
. Stir in the sliced duck pieces. Lower the stove to medium heat and Simmer until everything is heated through.
- 7
. 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.