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Thai Curry with Duck and Pineapple

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Thai Curry with Duck and Pineapple

The perfect thai curry with duck and pineapple recipe with a picture and simple step-by-step instructions.

  • 1 Pc. Duck breast
  • 250 ml Coconut milk
  • 3 tbsp Red curry paste
  • 1 tsp Fish sauce
  • 3 Pc. Tomatoes
  • 120 g Fish pineapple
  1. The first thing we will do is prepare the duck breast. To get the skin really crispy, cut it in in a checkerboard pattern. Put the duck breast in a pan and let it sear over medium-high heat. You don’t need to add any oil to the pan, because the skin releases enough fat.
  2. Now we put some coconut oil, or if you don’t have it ready, some vegetable oil, in a pan and fry our curry paste for about 3 minutes. After a short time you will feel the aromatic scent. Then add the coconut milk.
  3. Check again and again that the duck’s skin is crispy. Turn the duck over and let it sear on the skin side for about 3 minutes. Then put the duck breast in the oven at 120 ° C for 20 minutes.
  4. Now add the tomatoes and pineapple pieces to the curry sauce. Season everything together with a teaspoon of Thai fish sauce and you’re done.
  5. Now just take the duck out of the oven and let it rest for a few minutes before cutting.
  6. Arrange everything together on a plate and serve with fresh coriander and rice.
Dinner
European
thai curry with duck and pineapple

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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