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Duck and pineapple red curry
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate weeknight meals with succulent duck and fresh pineapple in a fiery Thai red curry.
Ingredients:
  • 18.40 gm vegetable oil
  • 3 x 450g packets cooked roast duck legs
  • 175.00 gm Red Curry Paste
  • 2 x 400ml cans coconut milk
  • 382.50 gm chicken stock
  • 82.50 ml grated palm sugar
  • 76.25 gm fish sauce
  • 8 makrut lime leaves, bruised
  • 1/2 small pineapple, peeled, cored, chopped
  • 150g red seedless grapes
  • 250.00 ml fresh Thai basil leaves, plus extra to serve
  • Steamed jasmine rice, to serve
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil. Add duck skin-side down in 2 batches and cook until golden, about 2 to 3 minutes. Turn and cook for another 2 minutes. Transfer to a plate.
  • Place the pan back on the heat, then stir in the curry paste and cook for 2 minutes until it becomes fragrant. Pour in 600ml of coconut milk, stock, sugar, fish sauce, and lime leaves. Bring the mixture to a boil.
  • Place the duck back in the pan, skin-side up, and lower the heat to simmer uncovered for 15 minutes, or until the sauce thickens and the duck is heated through.
  • Stir in pineapple, grapes, and basil into the curry sauce, and let it simmer for 2 minutes. Finish by drizzling the sauce with the rest of the coconut milk and garnishing with extra basil. Serve the flavorful curry over rice.

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