Duck and Pineapple Thai Red Curry
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!
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Duck and Pineapple Thai Red Curry
Ingredients
- 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
Instructions
Preparation
- Cut pineapple into small chunks
- Cut pak choi in half (length way)
Method
- 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.
