Duck And Pineapple Curry Recipe

Name: Duck And Pineapple Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 625 ml coconut milk; 1 peking duck, boned and cut into 2 cm chunks; 125 ml chicken stock; 1 tablespoon palm sugar, shaved; 2 tablespoons fish sauce; 30 g snake beans, cut into 4 cm lengths; 5 kaffir lime leaves, torn; 8 cherry tomatoes, halved; 70 g fresh pineapple chunks; 10 Thai basil, to taste; salt; Curry paste; 6 long dried red chilies; 1 teaspoon shrimp paste; 3 cloves garlic; 4 asian shallots, chopped (red); 1 lemongrass, sliced (white part only); 1 tablespoon fresh galangal, sliced; 1 1/2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1/2 teaspoon ground cloves

Servings: persons

625 ml coconut milk
1 peking duck, boned and cut into 2 cm chunks
125 ml chicken stock
1 tablespoon palm sugar, shaved
2 tablespoons fish sauce
30 g snake beans, cut into 4 cm lengths
5 kaffir lime leaves, torn
8 cherry tomatoes, halved
70 g fresh pineapple chunks
10 Thai basil, to taste
salt
Curry paste
6 long dried red chilies
1 teaspoon shrimp paste
3 cloves garlic
4 asian shallots, chopped (red)
1 lemongrass, sliced (white part only)
1 tablespoon fresh galangal, sliced
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground cloves

1
To make make curry paste soak chillies in water for 1-2 minutes or until soft.
2
Remove stems and seeds and roughly chop.
3
Heat frypan over high heat, wrap shrimp paste in foil and heat in the pan for 5 minutes or until fragrant.
4
Cool then use a mortar and pestle to pound the shrimp paste and remaining curry paste ingredients into a fine paste, adding a little water if necessary.
5
Or chop ingredients into a paste using a small food processor.
6
To make duck curry, place coconut milk and curry paste in a saucepan over medium heat and bring to boil.
7
Reduce heat to low and simmer for 5 minutes.
8
Add duck, stock, sugar, fish sauce, beans, lime leaves and a pinch of salt and simmer for 5 minutes.
9
Add tomatoes and pineapple and cook for another 3 minutes.
10
Just before serving stir in basil leaves.
11
Serve over rice.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 625 ml coconut milk, 1 peking duck, boned and cut into 2 cm chunks, 125 ml chicken stock, 1 tablespoon palm sugar, shaved, and more.

Yes, Duck And Pineapple Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck And Pineapple Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions