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Thai Red Duck Curry with Pineapple

Thai red duck curry, a perfectly cooked rosy pink duck breast in sweet, spicy, sour, and salt red curry sauce tempered with coconut milk.

The pineapple adds and extra sweet and sour note that is the perfect contrast to the rich and delicious duck breast.

Thai red duck curry with pineapple, rice and Thai basil.

Another Duck Curry!

I don’t know you wait forever to stumble upon a duck curry and then two come along in quick succession.

This Thai red duck curry is not the first here. I have a glorious Indian duck curry made with duck breast too.

Both of these recipes share one thing in common, the desire to keep the duck breast 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 for a curry.

Whilst I love to embrace a bowl of comforting curry, I like to play with food presentation for dishes that are usually a challenge to present.

My sea bass curry is another delicious example of this!

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

Overhead Thai red duck curry with pineapple, rice and Thai basil.

Frequently Asked Questions?

What curry paste do you prefer?

I usually make my own Thai Red Curry Paste and freeze it in 50g or 3 tablespoon portions as that is the size that I use the most.

However, there are lots of great store-bought options out there, my favourites are Maesri and Lobo. I use these when making quick store cupboard curries like my Thai prawn curry.

Do I need Thai Basil?

No, you can skip adding it if you like, however it does add a nice touch to this spicy duck curry.

You can sub in a mix of regular basil with 25% of mint and it will get you quite close.

Can I cook the duck so that it is not pink?

Yes! It is your dinner, I am not one of those cooks that tells you what you should like.

You can continue to cook the duck further, and these are the temperatures to aim for after resting. Your duck breast will continue to cook on another 5°C as it rests.

  • Rare: 57°C or 135°F
  • Medium: 62°C or 144°F
  • Well Done: 67°C or 153°F
Close up Thai red duck curry with pineapple, rice and Thai basil.

Serving Suggestions.

For me this red duck curry needs very little, although I typically serve it with a small amount of Jasmine rice.

If you wanted to serve it as a multi course meal then I would serve half of a large duck breast per person.

Then you can open yourself up to a host of starters you can pair this with.

I would personally go for these Spicy Thai tuna fishcakes and some cucumber salad.

Thai red duck curry with pineapple, rice and Thai basil in a blue bowl.
Yield: 2 Servings

Red Thai Duck Curry Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This delicious and simple Thai duck curry is full of the flavours of Thailand and a healthy kick of spice.


  • 2 Duck Breasts 
  • 2 Red Birds Eye Chillis
  • 50g (3 Tbsp) Thai Red Curry Paste
  • 6 Kaffir Lime Leaves
  • 1 Shallot
  • 1 Tbsp Lemongrass Paste
  • 1 Tbsp Garlic and Ginger Paste
  • 400ml (14oz) Tin of Coconut Milk
  • 1 Tbsp Brown Sugar
  • 2 Tbsp Fish Sauce
  • 1 Tbsp Lime Juice
  • 150g (3/4-1 Cup) Pineapple Rings
  • 2 Tbsp Thai Basil


    1. Ensure the skin of the duck is dry and score in a cross hatch pattern with a sharp knife ensuring you do not pass through to the flesh.
    2. Season with the salt and place skin side down in a cold pan, turn the heat to low-medium and allow to cook for 8-12 minutes or until golden brown.
    3. Slit the red chillies in half lengthways.
    4. As soon as the duck breasts have given off enough oil add the chillies to the oil.
    5. Dice the shallot as finely as you can.
    6. Roughly tear the kaffir lime leaves into pieces making sure you remove the central vein.
    7. Cut the pineapple into 3-4cm pieces.
    8. When the duck is nicely golden remove from the pan and set aside skin side up.
    9. Drain the pan of all but a scant covering of oil and return to a medium heat.
    10. Add the shallots and garlic and ginger paste and cook for 1 minute.
    11. Add the Thai curry paste and cook for two minutes.
    12. Pour in the coconut milk and add the kaffir lime leaves, lemongrass paste, brown sugar, lime juice and fish sauce, then stir to combine and bring to a simmer.
    13. Add the duck breasts skin side up and cook until the desired level of cooked. I aim to remove at around 53-54C or 127F.
    14. Remove the duck and allow to rest covered with foil for 5 minutes.
    15. Add the pinapple to the sauce and have a taste before refining the levels of sugar, lime juice and fish sauce to your taste.
    16. Shred the thai basil and stir through the sauce just befor serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1020Total Fat: 71gSaturated Fat: 44gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 326mgSodium: 2328mgCarbohydrates: 36gFiber: 3gSugar: 17gProtein: 66g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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