Name: Red Coconut Curry Duck with Pineapple & Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai-Inspired
Ingredients: Duck breast or duck leg (skin-on, boneless if preferred); Red curry paste; Coconut milk (full-fat); Fish sauce; Palm sugar or brown sugar; Fresh or canned pineapple (cut into bite-sized pieces); Cherry tomatoes (halved); Kaffir lime leaves (optional); Fresh basil (Thai basil if available); Vegetable oil; Salt (to taste); Cooked jasmine rice (for serving)

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Red coconut curry duck with pineapple and tomatoes is a luxurious, flavor-packed dish that perfectly blends richness, heat, and sweetness. The tender duck soaks up the aromatic red curry and creamy coconut milk, while the pineapple and tomatoes add a bright, fruity contrast. This Thai-inspired curry feels exotic and comforting at the same time, making it perfect for a special dinner or when I’m craving something bold and satisfying.

Why I Love This Recipe

I love how the richness of duck pairs so beautifully with the spicy, creamy curry sauce. The pineapple brings in a sweet acidity that balances everything, and the burst of cherry tomatoes adds freshness and color. It’s a dish that tastes like it took hours, but comes together surprisingly fast. The flavors are deep and complex, and I always feel like I’ve treated myself when I make it. Red Coconut Curry Duck with Pineapple & Tomatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Duck breast or duck leg (skin-on, boneless if preferred)
Red curry paste
Coconut milk (full-fat)
Fish sauce
Palm sugar or brown sugar
Fresh or canned pineapple (cut into bite-sized pieces)
Cherry tomatoes (halved)
Kaffir lime leaves (optional, but adds great aroma)
Fresh basil (Thai basil if available)
Vegetable oil
Salt (to taste)
Cooked jasmine rice (for serving)

Directions

I start by patting the duck dry and scoring the skin. I season it lightly with salt.
In a skillet over medium heat, I sear the duck skin-side down until crispy and golden, about 6-8 minutes, then flip and cook for another 3-4 minutes. I remove it and let it rest while I prepare the curry.
In the same pan or a clean one, I heat a bit of oil and sauté the red curry paste for 1-2 minutes until fragrant.
I pour in the coconut milk, stirring to combine with the curry paste, and bring it to a gentle simmer.
I stir in fish sauce and sugar, adjusting to taste for that perfect balance of salty and sweet.
I add the pineapple chunks, cherry tomatoes, and kaffir lime leaves. I let the sauce simmer for 5-8 minutes to allow the flavors to meld.
I slice the duck and return it to the pan to warm through, letting it soak up the curry for a minute or two.
I finish with fresh basil and serve it over jasmine rice.

Servings and timing

This recipe serves 2-3 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes use chicken or tofu instead of duck if I want a lighter or vegetarian version.
For extra heat, I add sliced Thai chilies or a bit more curry paste.
I toss in vegetables like bell peppers, green beans, or baby corn to bulk it up.
If I want a slightly tangier curry, I squeeze in a bit of lime juice at the end.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat it gently on the stovetop or in the microwave until warmed through. If the sauce thickens too much, I add a splash of water or coconut milk to loosen it. The flavors actually get better the next day. Red Coconut Curry Duck with Pineapple & Tomatoes

FAQs

Can I use store-bought red curry paste?

Yes, I often use store-bought curry paste for convenience. I just make sure to choose a brand with good flavor and adjust the quantity to my taste.

What type of duck is best for this recipe?

I usually use duck breast for quicker cooking, but duck leg or confit works well too, especially if I have leftovers to use up.

Is it very spicy?

It has a medium level of heat. I adjust the spiciness by using less curry paste or adding coconut milk to mellow it out.

Can I make this dish ahead of time?

Yes, the curry can be made in advance and reheated. I recommend slicing and adding the duck just before serving to keep the texture ideal.

What should I serve with this curry?

I always serve it with jasmine rice, but it also goes well with coconut rice or rice noodles for a twist.

Conclusion

Red coconut curry duck with pineapple and tomatoes is a standout dish that brings bold Thai flavors to my kitchen with very little effort. It’s rich, spicy, sweet, and vibrant — the kind of recipe that feels both comforting and adventurous. Whether I’m cooking for guests or just treating myself, this one always delivers.