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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!
4.25 from 4 votes
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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.


Calories: 708kcal | Carbohydrates: 32g | Protein: 60g | Fat: 42g | Saturated Fat: 30g | Cholesterol: 174mg | Sodium: 932mg | Potassium: 3049mg | Fiber: 11g | Sugar: 20g | Vitamin A: 37680IU | Vitamin C: 419mg | Calcium: 914mg | Iron: 19mg