Thai Red Curry with Duck and Pineapple

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 cup Thai basil leaves, fresh
• 1 teaspoon lime juice, fresh

• 1 cup cilantro, chopped
• 1 tablespoon chili flakes

Method

1. 01
   Score the duck skin with a sharp knife, being careful not to cut into the meat. Season with salt.
2. 02
   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. 03
   In the same pan, add vegetable oil and red curry paste. Fry the paste for 1-2 minutes until fragrant.
4. 04
   Pour in the coconut milk, stirring to combine with the curry paste. Bring to a simmer.
5. 05
   Add the pineapple chunks, red bell pepper, and bamboo shoots to the pan. Simmer for 5-7 minutes.
6. 06
   Stir in the fish sauce and palm sugar, adjusting the seasoning to taste.
7. 07
   Slice the duck breast thinly and add it to the curry. Simmer for another 2-3 minutes.
8. 08
   Remove from heat and stir in the Thai basil leaves and lime juice.
9. 09
   Serve the curry hot, garnished with cilantro and chili flakes if desired.