Print

Red Coconut Curry Duck with Pineapple & Tomatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Red coconut curry duck with pineapple and tomatoes is a luxurious, flavor-packed Thai-inspired dish that blends rich duck with spicy red curry, creamy coconut milk, and sweet-tart fruit for a bold and comforting meal.

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)

Instructions

  1. Pat duck dry and score the skin. Lightly season with salt.
  2. In a skillet over medium heat, sear duck skin-side down for 6–8 minutes until crispy, then flip and cook another 3–4 minutes. Remove and rest.
  3. In the same or a new pan, heat oil and sauté red curry paste for 1–2 minutes until fragrant.
  4. Add coconut milk and stir to combine. Bring to a gentle simmer.
  5. Stir in fish sauce and sugar to taste.
  6. Add pineapple, cherry tomatoes, and kaffir lime leaves. Simmer for 5–8 minutes.
  7. Slice duck and return to the pan to warm through, letting it absorb the curry flavor.
  8. Finish with fresh basil and serve over jasmine rice.

Notes

  • Substitute duck with chicken or tofu for variation.
  • Adjust heat by adding more curry paste or Thai chilies.
  • Vegetables like bell peppers, green beans, or baby corn can be added for variety.
  • Add lime juice at the end for extra brightness.

Nutrition

Find it online: https://recipesbyliza.com/red-coconut-curry-duck-with-pineapple-tomatoes/