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Curries in Thailand are made relatively quickly. This well known dish uses Chinese roast duck and adds it, thinly sliced, at the end of the cooking, however I love a slow cooked curry especially where duck is concerned.


  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.