Thai Red Curry Duck with Cherry Tomatoes & Pineapple

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Thai Red Curry Duck with Cherry Tomatoes & Pineapple

Crispy duck breast in a rich, sweet-tangy coconut curry sauce served over jasmine rice — better than takeout!

Why You’ll Love It

  • Crispy Duck Skin: Pan-seared to golden perfection.
  • Authentic Thai Flavors: Real Thai red curry paste, coconut milk, fish sauce, and Thai basil.
  • Sweet & Tangy Finish: Juicy cherry tomatoes and pineapple balance the savory curry.
  • Quick & Impressive: Ready in 40 minutes — great for weeknights or guests.

Ingredients

  • 2 boneless duck breasts, skin on
  • Salt & black pepper
  • 1 tbsp garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp Thai red curry paste (e.g. Thai Kitchen)
  • 1 tbsp fish sauce
  • 1 tsp coconut or brown sugar
  • 1/2 cup chicken broth
  • 1 cup coconut milk (full-fat preferred)
  • 3–4 kaffir lime leaves (optional)
  • 1 cup cherry tomatoes (or chopped firm tomatoes)
  • 1/2 cup pineapple chunks (fresh or canned, drained)
  • Cooked jasmine rice, for serving
  • Garnishes: Thai basil, cilantro, lime wedges, sliced chilies, crispy shallots

Substitutions

  • Protein: Use chicken, shrimp, steak, or salmon instead of duck.
  • Basil: Italian basil works if Thai is unavailable.
  • Coconut Milk: Low-fat can be used, but sauce will be thinner.
  • Shallots: Replace with crispy fried onions.

Instructions

1. Prepare Duck

  • Score duck skin. Season both sides with salt and pepper.
  • Place skin-side down in cold skillet, cook over medium heat ~8 min until crisp.
  • Flip and cook other side 5–7 min to desired doneness (135°F for medium).
  • Set aside to rest in warm oven. Reserve 2 tbsp duck fat.

2. Make Curry Sauce

  • In same pan with duck fat, sauté garlic and ginger.
  • Stir in red curry paste; cook until fragrant.
  • Add fish sauce and sugar; stir well.
  • Pour in chicken broth and coconut milk; add kaffir lime leaves.
  • Simmer 5–7 minutes.

3. Finish Curry

  • Add cherry tomatoes and pineapple. Simmer until just softened.
  • Taste and adjust seasoning.

4. Serve

  • Spoon curry over rice.
  • Slice duck and place on top.
  • Garnish with herbs, lime, chilies, and crispy shallots.

 

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