Thai Red Duck Curry with Pineapple

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

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

Red Duck Breast 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 take on a curry.

Whilst I love to embrace a bowl of comforting curry, I like to play with food, new ideas and sideways looks at dishes without losing any flavour.

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.

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, Thai jungle curry, Thai red curry mussels, Thai chicken and prawn soup and Thai red beef 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 who 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

Can I make this in advance?

No, this recipe is not best suited for cooking and reheating.

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.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Stovetop.
• 28cm or 11" frying pan or skillet, not non-stick, is best for this recipe.
• Kitchen tongs.
• Stirring and serving spoons.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Kitchen knife.
• Chopping board.
• Quick-read meat thermometer, optional, but I find using one invaluable for cooking duck.