Thai Red Duck Curry

  • Prep time
  • Difficulty easy
  • Serves 6
thai red curry

Ingredients

  • 2 x Duck breasts, skin on
  • 1 tbsp Olive oil
  • 1 x Pineapple
  • 2 tsps Cumin seeds
  • 1 x Can coconut milk
  • 1/4 cup Thai red curry paste, preferably Mae Ploy
  • 2 x Fresh kaffir lime leaves
  • 2 x Red capsicum peppers
  • 1 tbsp Fish sauce, to taste
  • 1 tbsp Light brown sugar
  • 6 x Mixed green and red chillies
  • 8 x Cherry tomatoes
  • 8 x Green grapes
  • Handful of basil leaves
  1. Chop the duck breast into bite size pieces, leaving the skin on.
  2. Fry the duck breast pieces in the oil in a deep saucepan until browned all over. Set aside.
  3. Add the curry paste and coconut milk to the saucepan, bringing to the boil and ensuring the paste has blended into a red sauce.
  4. Return the duck to the sauce, along with the lime leaves, chopped capsicum peppers, fish sauce, and sugar.
  5. Simmer for an hour and a half before adding chopped pineapple pieces, the chillies, tomatoes and grapes.
  6. Garnish with basil leaves and serve with coconut rice.

Tip: Impress your guests by serving your curry in a pineapple boat.