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Continue ShoppingTropical Duck Curry
Easy | Mild | 45 min | x4
A vibrant and delicious Thai red curry bursting with tender duck, juicy fruits, and creamy coconut goodness! Bright flavors, colorful ingredients, and a joyful mix of sweet and spicy make this dish a total crowd-pleaser. Serve and smile!
Ingredients
| Duck breasts (skin on) | 2 pieces |
| Red curry paste | 70 g |
| Coconut milk | 400 ml |
| Fish sauce | 1 tbsp |
| Coconut sugar | 1 tbsp |
| Pineapple chunks | 1 cup |
| Seedless grapes | 1 cup |
| Cherry tomatoes | 1 cup |
| Fresh Thai basil leaves | A handful |
| Red chili slices | Optional |
| Lime wedges | 1–2 pieces |
Method
1
Prepare the Duck Breast
Score the skin in a crisscross pattern. Cook skin-side down in a skillet over medium heat for 6–8 minutes until golden. Flip and cook 3–5 more minutes. Rest for 10 minutes then slice thinly.
2
Make the Curry
Heat oil in a wok, sauté curry paste for 1–2 minutes. Stir in coconut milk, fish sauce, and coconut sugar. Bring to a gentle simmer.
3
Add Ingredients
Add pineapple, grapes, and cherry tomatoes. Simmer for 5 minutes. Add sliced duck and simmer for another 2–3 minutes to heat through.
4
Serve
Remove from heat and stir in Thai basil leaves. Garnish with red chili if desired. Serve hot over jasmine rice or noodles with lime wedges.