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Thai red duck curry with pineapple

Serves four. Thai red duck curry with pineapple.

Recipe bywjf.morris
MainDuck
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Total time37 min
DifficultyModerate
Community ratingNew recipe
Per serving42.3g protein
Representative photograph for Thai red duck curry with pineapple
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Structure checkedAdaptive recipe data
Serves
4

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    9 minHands-on

    Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

  2. 02

    Fry curry paste

    4 minHands-on

    Fry curry paste in neutral oil over medium heat for 2–3 minutes. Stir in some thick coconut milk and cook for another minute.

  3. 03

    Build curry sauce

    2 minHands-on

    Stir in remaining coconut milk, stock and makrut lime leaves. Bring to a gentle simmer.

  4. 04

    Develop the curry sauce (1)

    4 minHands-off · check as directed

    Simmer gently for 8–10 minutes, then season cautiously with the listed fish sauce and palm sugar because curry-paste saltiness varies.

  5. 05

    Stir and check

    1 minHands-on

    Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

  6. 06

    Develop the curry sauce (2)

    4 minHands-off · check as directed

    Continue at a gentle simmer until the stated readiness cue is reached.

  7. 07

    Add duck and pineapple

    2 minHands-on

    Add sliced duck and pineapple. Bring back to a gentle simmer without boiling hard.

  8. 08

    Cook the duck (1)

    2.5 minHands-off · check as directed

    Cook gently for about 6–10 minutes in total, avoiding a fierce boil which toughens the breast. Check the duck reaches 75°C for 30 seconds.

  9. 09

    Stir and check

    1 minHands-on

    Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

  10. 10

    Cook the duck (2)

    2.5 minHands-off · check as directed

    Continue at a gentle simmer until the stated readiness cue is reached.

  11. 11

    Cook mangetout

    3 minHands-on

    Add mangetout for the final 2–3 minutes so it keeps some bite. Check the duck is cooked through.

  12. 12

    Finish and serve

    2 minHands-on

    Remove lime leaves. Take off the heat and add lime juice and Thai basil. Taste for savoury, sweet and sharp balance. Finish with sliced chilli and spring onions.

Equipment check

4 items required

  • Digital scales
  • Appropriate chopping board
  • Probe thermometer
  • Wide frying pan

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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