Spicy Thai Red Curry Duck with Pineapple and Bell Peppers
Enjoy a vibrant, aromatic dish combining the richness of duck with spicy Thai curry, fresh vegetables, and juicy pineapple.
Preparation
Get these tasks done before you start cooking.
Marinating the Duck
- 1
Combine Marinade Ingredients
In a bowl, combine soy sauce, fish sauce, ginger, and garlic.
- 2
Coat the Duck
Add duck breasts, ensuring they are well-coated with the marinade.
- 3
Refrigerate
Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
Preparing the Curry Paste & Veggies
- 1
Make Curry Mixture
In a medium bowl, mix the red curry paste with coconut milk until smooth.
- 2
Add Sugar and Lime
Stir in palm sugar and lime juice. Set aside.
- 3
Prep Vegetables
Slice the bell peppers and onion; prepare pineapple chunks if using fresh.
How to Make Spicy Thai Red Curry Duck with Pineapple and Bell Peppers
Total time: 2 h · Yields 4 servings
- 1
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.
- 2
Making the Curry
In a large pot, simmer curry paste mixture over medium heat, then add veggies and pineapple, cooking until just tender.
- 3
Combining
Slice the seared duck and add to the curry, simmering briefly to heat through.
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