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Thai Red Duck Curry

Thai Red Duck Curry recipe with pineapple
Credit: Whisk Media Group
Recipe by: Street Kitchen
Average: 4.5 (34 votes)
101 Collected
Prep:  10 minutes
Cook:  25 minutes
Serves:  4
Exquisite Thai Red Duck Curry made with pineapple, cherry tomatoes and authentic red curry spices and coconut. Serve with rice and roti for a fragrant meal ready in just 35 minutes.

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Thai Red Duck Curry
  1. Brush the oil over duck breasts and season with salt. Heat a non-stick frying pan over medium heat. When hot, add duck breasts skin-side down. Cook for 4-5 minutes or until the skin is golden and crisp. Turn and cook for 3-4 minutes or until just cooked through. Transfer to a plate. Cut into 1cm slices
  2. Discard excess oil, retaining 1 tbsp. Return pan to medium heat. Add spice pack and cook for 5 seconds. Add onion and cook for 3 minutes or until softened
  3. Stir in curry paste, coconut milk sachet, pineapple, tomatoes and ½ cup water. Stir until combined. Bring to the boil and simmer for 2 minutes. Nestle duck into sauce and simmer for 5 minutes or until duck is cooked through and sauce thickens
  4. Spoon rice into serving bowls. Top with curry and garnish with basil and mint leaves and sliced red chilli. Serve with extra grilled roti
Tips & Hints:
  • Street Kitchen Recipe Kits include a Red Thai Spice Mix, Red Thai Curry Paste and Coconut Milk Sachet

Reviews for Thai Red Duck Curry

Average: 4.5 (34 votes)