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Deconstructed Thai Duck Curry with Pineapple

This delicious and simple slightly deconstructed Thai duck curry is full of the taste of Thai food cuisine.

Portrait overhead image of a deconstructed Thai Duck Curry with seared pineapple and jasmine rice served on a black textured plate

A Duck Curry!

This duck curry is not the first here, I have a fun Indian play on a chicken tikka masala made with duck breast too.

Both of these recipes share one thing in common, the desire to keep the duck pink.

I achieve that in this recipe by not cooking the duck in the curry sauce. That also helps play around with a very modern and different presentation for a curry.

That to me makes it a rather fancy show-off dish for a date night.

Whilst I love to embrace the bowl of comforting curry on occasions, both this recipe and my fancy fish curry show that it does not have to be that way!

Don’t worry though, it is not all “fur coat and no knickers” this dish is packed to the gunnels with classic Thai flavours.

The Pineapple provides the perfect sweet and sour edge to the meal.

And guess what, this whole thing takes less than 30 minutes… I’ll not tell your date if you don’t!

Portrait image of Thai red curry paste on a black serving dish with out of focus ingredients

A Guide to the Ingredients.

Let’s kick off with talking about the Thai Red Curry Paste. I make my own and there is a clicky link to take you to my recipe.

It is a relatively westernised version offering substitutions for galangal and kaffir lime. But still requires a little shopping around if you are based in the UK or US.

However, there are lots of great store-bought options out there, my favourites are Maesri and Lobo.

The other ingredient of note is the Thai Basil. Depending on where you live it can be difficult to find.

If you are struggling you can add a little mint (25%) to regular basil and get relatively close.

Portrait close up image of a deconstructed Thai Duck Curry with seared pineapple and jasmine rice

Recipe Hints and Serving Suggestions.

As you can see I like my duck pink.

The very best way to work out how your duck is cooked is to measure it with a meat thermometer.

Place your meat thermometer into the thickest part of the duck breast and take the reading. These are the temperatures you are looking for after resting.

  • Rare: 57°C
  • Medium: 62°C
  • Well Done: 67°C

If you want to cook more than medium transfer the duck breast to the oven after flipping and cook at 180°C or 350°F. This helps prevents overcooking the outer flesh.

I like this served with Jasmine rice, but it would also be wonderful with a noodle salad.

And if you have leftover pineapple may I suggest using it in my sticky pork belly recipe?

Red Thai Duck Curry Recipe
Yield: 2 Servings

Red Thai Duck Curry Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This delicious and simple slightly deconstructed duck curry is full of the taste of Thai food and sweetened with pineapple.


  • 2 Duck Breasts 
  • 50 g Red Thai Curry Paste
  • 150 g Coconut Milk
  • 10 g Thai Basil
  • 200 g Pineapple
  • 1 Tbsp Fish Sauce
  • 1 Lime, Juice only


    1. Ensure the skin of the duck is dry and score in a criss-cross pattern with a sharp knife ensuring you do not pass through to the flesh.
    2. Cut the pineapple into 1.5cm cubes.
    3. Fry off the curry paste in a frying pan for 1 minute until it becomes fragrant.
    4. Add in the Coconut milk and stir and add in half of the fresh pineapple and cook for 5 minutes on a low heat.
    5. Blitz this sauce in a blender and set aside whilst you cook your duck.
    6. Place the duck breasts skin side down on a cold pan.
    7. Turn the temperature to low to medium and cook for 10-12 minutes.
    8. When the duck begins to give off some fat add the remaining pineapple to the pan ensuring you do not move the pineapple too much.
    9. Occasionally turn the pineapple cubes to prevent them from burning.
    10. Flip the duck and turn the heat up to medium-high and cook for another 5 minutes.
    11. When your duck is cooked set aside and allow it to rest for at least 5 minutes under a foil tent.
    12. Leave the pineapple in the pan to finish caramelising, flipping occasionally.
    13. Reheat the sauce and add in the fish sauce and lime juice to taste.
    14. Just before serving chop the Thai basil and add a toss a little through the pineapple and add the rest to the curry sauce.
    15. I like to just carve my duck breast in half lengthways to serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 721Total Fat: 42gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 326mgSodium: 1471mgCarbohydrates: 24gFiber: 2gSugar: 11gProtein: 63g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
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Sunday 11th of March 2018

Another great recipe from you Brian. Your such a good cook, yes we cooked duck because we loved it but I like to try this one. Thanks for sharing.

Brian Jones

Sunday 11th of March 2018

Thanks Melve, you are too kind, I'm definitely a hard working cook not necessarily good... But cooking is all about practice and anyone really can cook great food given a little patience.

Michelle Barsness

Sunday 11th of March 2018

Can't go wrong with Thai red curry, coconut milk and pineapple! I love that flavor combo. I've never tried it with duck, but that looks incredible! A very special meal indeed.

Brian Jones

Sunday 11th of March 2018

Thanks Michelle, duck is such a big strong meat it works wonderfully with big strong flavours!

Julie @ R

Sunday 11th of March 2018

What a great recipe! Your photos are so pretty! I bet this tastes fabulous.

Brian Jones

Sunday 11th of March 2018

Thanks Julie

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Tuesday 19th of April 2016

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Thursday 31st of December 2015

Oh man, I remember the first time I tried roasted duck. I fell in love instantly. My husband used to make dishes like this for me when we were dating... but now we're married, what happened? Maybe I'll just have to try and make this for him instead ;-)

Brian Jones

Monday 4th of January 2016

Haha, I reckon if I stop my wife would be having words ;)