Spicy Thai Red Curry Duck with Pineapple and Bell Peppers
A bold, flavorful fusion of savory duck and sweet tropical notes
Enjoy a vibrant, aromatic dish combining the richness of duck with spicy Thai curry, fresh vegetables, and juicy pineapple.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Duck Marinade
For the Curry Paste
For the Vegetables & Pineapple
For the Garnish & Accents
Preparation
Marinating the Duck
Combine Marinade Ingredients
In a bowl, combine soy sauce, fish sauce, ginger, and garlic.
Coat the Duck
Add duck breasts, ensuring they are well-coated with the marinade.
Refrigerate
Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
Preparing the Curry Paste & Veggies
Make Curry Mixture
In a medium bowl, mix the red curry paste with coconut milk until smooth.
Add Sugar and Lime
Stir in palm sugar and lime juice. Set aside.
Prep Vegetables
Slice the bell peppers and onion; prepare pineapple chunks if using fresh.
Cooking Process
Searing the Duck
Heat a skillet over medium-high heat, place duck breasts skin-side down, and cook until golden and crisp, then flip and cook for 4 more minutes.
Making the Curry
In a large pot, simmer curry paste mixture over medium heat, then add veggies and pineapple, cooking until just tender.
Combining
Slice the seared duck and add to the curry, simmering briefly to heat through.
Plating & Serving
Spicy Thai Red Curry Duck with Pineapple and Bell Peppers
Spicy Thai Red Curry Duck with Pineapple and Bell Peppers
Plating & Serving
Arrange the curry onto a serving dish, lay the sliced duck over the top, and sprinkle with fresh basil and cilantro. Serve immediately for optimal flavors.