Duck and Pineapple Curry
Indulge in the bold and exotic flavors of Duck and Pineapple Curry, a dish that combines tender, pan-seared duck breast with the tropical sweetness of pineapple and the aromatic heat of Thai red curry. This restaurant-quality recipe features rich coconut milk, fragrant kaffir lime leaves, and a balance of savory fish sauce and brown sugar to create a luscious, perfectly spiced curry. Slices of duck are simmered gently in the sauce, soaking up the vibrant flavors, while red bell peppers add a pop of color and subtle crunch. Garnished with fresh basil, this curry is best served over fluffy jasmine rice to soak up every drop of the velvety sauce. Perfect for weeknight dinners or impressing dinner guests, this 40-minute recipe is a must-try for fans of irresistible Thai-inspired cuisine!
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Recipe Information
Ingredients
- 2 pieces Duck breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 can (400ml) Coconut milk
- 3 tablespoons Thai red curry paste
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1.5 cups Pineapple chunks (fresh or canned, drained)
- 1 medium, sliced Red bell pepper
- 4 whole, torn Kaffir lime leaves
- 0.25 cup (fresh) Basil leaves
- 4 cups Cooked jasmine rice
Instructions
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
Heat a large skillet or wok over medium heat. Place the duck breasts skin-side down and cook for 5-6 minutes, rendering out the fat, until the skin is golden and crispy.
Flip the duck breasts and cook the flesh side for 3-4 minutes until medium-rare or to your desired doneness. Remove the duck from the pan, rest for 5 minutes, and then slice thinly.
In the same skillet or wok, heat the vegetable oil over medium heat. Add the Thai red curry paste and cook for 1-2 minutes until fragrant.
Pour in the coconut milk and stir to combine with the curry paste. Bring to a simmer.
Add the fish sauce and brown sugar, stirring until dissolved.
Stir in the pineapple chunks, red bell pepper slices, and torn kaffir lime leaves. Simmer for 5-7 minutes until the vegetables are tender.
Add the sliced duck back into the curry and simmer for 2-3 minutes to warm through.
Turn off the heat and stir in fresh basil leaves.
Serve the curry hot over cooked jasmine rice.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 21.0 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
