Thai Red Curry with Duck and Pineapple

Name: Thai Red Curry with Duck and Pineapple
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 pound duck breast (skin on); 2 tablespoons vegetable oil; 3 tablespoons red curry paste; 1 can coconut milk; 1 cup pineapple chunks (fresh or canned); 1 cup red bell pepper (sliced); 1 cup bamboo shoots (drained); 2 tablespoons fish sauce; 1 tablespoon palm sugar; 1/4 cup Thai basil leaves (fresh); 1 teaspoon lime juice (fresh); 1/4 cup cilantro (chopped); 1 tablespoon chili flakes

StandardAsianDinnerComfort FoodExoticSpicy

⏱️ 20m PREP

🔥 40m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A rich and flavorful Thai dish combining tender duck, sweet pineapple, and a spicy red curry sauce, perfect for a sumptuous dinner.

Macronutrients per serving

grams

Protein

25.0g 29%

Fat

35.0g 41%

Carbs

25.0g 29%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

☀️ Vitamin A

20% DV

Important for vision and immune health

🔺 Potassium

10% DV

Helps maintain normal blood pressure

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

1 pound duck breast skin on
2 tablespoons vegetable oil
3 tablespoons red curry paste
1 can coconut milk
1 cup pineapple chunks fresh or canned
1 cup red bell pepper sliced
1 cup bamboo shoots drained
2 tablespoons fish sauce
1 tablespoon palm sugar
1/4 cup Thai basil leaves fresh
1 teaspoon lime juice fresh

Optional Garnishes

1/4 cup cilantro chopped
1 tablespoon chili flakes

Instructions

1 Score the duck skin with a sharp knife, being careful not to cut into the meat. Season with salt.
2 Heat a large pan over medium heat. Add the duck breast, skin-side down, and cook for 5-6 minutes until the skin is crispy. Flip and cook for another 3-4 minutes. Remove the duck from the pan and let it rest.
3 In the same pan, add vegetable oil and red curry paste. Fry the paste for 1-2 minutes until fragrant.
4 Pour in the coconut milk, stirring to combine with the curry paste. Bring to a simmer.
5 Add the pineapple chunks, red bell pepper, and bamboo shoots to the pan. Simmer for 5-7 minutes.
6 Stir in the fish sauce and palm sugar, adjusting the seasoning to taste.
7 Slice the duck breast thinly and add it to the curry. Simmer for another 2-3 minutes.
8 Remove from heat and stir in the Thai basil leaves and lime juice.
9 Serve the curry hot, garnished with cilantro and chili flakes if desired.