Standard Delivery 2-3 days / FREE DELIVERY ON ORDERS OVER £20

author image

Duck and Pineapple Thai Red Curry

Duck Thai red curry with pineapple and pak choi

Duck and pineapple is a fantastic flavour combo and with this recipe, you can turn any ordinary evening into a special one! I would cook this dish as a stay at a home dinner date with my husband as it's something you would expect to see at a Thai restaurant but is easily achievable at home. And it tastes restaurant quality too!

Cooking duck breast is simple, I decided to pan-fry mine but you could fry the skin and finish it off in the oven too. When pan-frying I would recommend not to add any oil as the duck fat will melt away and it will begin to fry in its own oils. Cooking with pineapple is common in Thai cuisine and adding chunks to this dish will lift the flavours even further. Like I said before, duck and pineapple are great together. For me, a dish isn't complete without some sort of greenery, so I served up with a side of pak choi!

If you enjoyed this duck and pineapple Thai red curry recipe, give this post a rating and comment your thoughts! Subscribe for updates on recipes and blogs. Tag us in any meals you make @maejumsamunprai and follow us on social media for great foodie content and giveaway competitions!

Duck Thai red curry with pineapple and pak choi

Duck and Pineapple Thai Red Curry

Treat yourself to a luxury meal! Duck Thai red curry with pineapple, a perfect meal for celebrations or dinner date!
4 from 9 votes
Print Pin Rate
Course: dinner, lunch, Main Course
Cuisine: Thai
Keyword: duck, duck curry, thai curry, Thai red curry
Thai Curry Paste: Red
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 708kcal


  • 1.5 tbsp Mae Jum Thai Red Curry Paste
  • 2 Duck Breast
  • 200 ml Coconut Milk
  • 100 g Pineapple
  • 2 Pak Choi
  • 1 tbsp Coconut Oil
  • 1 tsp Fish Sauce
  • 1 tsp Palm Sugar
  • 100 ml water



  • Cut pineapple into small chunks
  • Cut pak choi in half (length way)


  • In a non-stick pan with no oil, place the duck breast skin-side down and cook for 8 minutes on medium heat. Or until the skin is crisp and brown. Then turn over and cook until desired temperature (med-rare/medium/well-done)
  • In the meantime, in a wok, fry curry paste in coconut oil for 2 minutes
  • Add coconut milk, fish sauce, palm sugar and blend well. Simmer until you see the oils surface
  • Boil or steam pak choi until cook and then cool under cold water to keep the vibrant colour. Don't forget to check on the duck
  • Add water and pineapple to the red curry and simmer until the pineapple is soft - around 5 minutes.
  • Make sure the duck breast is rested before serving with Thai Jasmine rice.


Nutrition Facts
Duck and Pineapple Thai Red Curry
Amount Per Serving
Calories 708 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 30g188%
Cholesterol 174mg58%
Sodium 932mg41%
Potassium 3049mg87%
Carbohydrates 32g11%
Fiber 11g46%
Sugar 20g22%
Protein 60g120%
Vitamin A 37680IU754%
Vitamin C 419mg508%
Calcium 914mg91%
Iron 19mg106%
* Percent Daily Values are based on a 2000 calorie diet.

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Shopping cart
There are no products in the cart!
Continue shopping