Red Curry Duck with Pineapple
Tender duck breast in aromatic red curry with sweet pineapple chunks and fresh Thai basil. A restaurant-quality spicy main with balanced heat and tropical sweetness.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.5 lb duck breast
- 2 tbsp vegetable oil
- 3 tbsp red curry paste
- 1.5 cup coconut milk
- 1.5 tbsp fish sauce
- 1.5 tbsp palm sugar
- 3 whole garlic cloves
- 2 cup fresh pineapple chunks
- 1 whole red bell pepper
- ½ cup Thai eggplant
- 2 whole red chilies
- ¼ cup fresh Thai basil leaves
Instructions
- 1
Pat duck breasts dry with paper towels and score the skin in a crosshatch pattern with a sharp knife. Season both sides generously with salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat until very hot.
- 2
Place duck breasts skin-side down in the dry pot and sear for 5-6 minutes, allowing fat to render and skin to turn golden and crispy. Flip and sear the flesh side for 3-4 minutes until browned. Transfer to a cutting board and rest for 5 minutes before slicing into bite-sized pieces.
- 3
Pour off all but 1 tablespoon of duck fat from the pot. Add the minced garlic and red curry paste, stirring constantly over medium heat for about 1-2 minutes until fragrant and lightly toasted. This blooms the spices and builds deeper flavor.
- 4
Stir in the coconut milk, fish sauce, and palm sugar, whisking until smooth and fully combined. Bring to a gentle simmer over medium heat, stirring occasionally, for 3-4 minutes until the sauce thickens slightly and becomes glossy.
- 5
Add the sliced duck, diced red bell pepper, Thai eggplant, and pineapple chunks to the curry sauce. Return to a gentle simmer and cook for 5-6 minutes, stirring occasionally, until the duck is warmed through and eggplant is tender but still holds its shape.
- 6
Add the sliced red chilies and stir to distribute throughout. Taste the curry and adjust seasoning with additional fish sauce (for saltiness), palm sugar (for sweetness), or curry paste (for heat) as needed. The balance should be hot, slightly sweet, and savory.
- 7
Remove from heat and fold in the fresh Thai basil leaves gently to preserve their aroma. Transfer to a serving bowl and serve immediately over jasmine rice, allowing the fragrant, spiced sauce to soak into the rice.
Tools you’ll need
- Large Dutch oven or heavy-bottomed pot
- Sharp knife
- Paper towels
- Cutting board
- Wooden spoon or silicone spatula
- Whisk
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