Thai Roasted Duck Curry with Pineapple

This Thai roasted duck curry with pineapple is a delightful combination of tender roasted duck, rich red curry, and the natural sweetness of pineapple. The creamy coconut-based sauce perfectly balances spicy, savory, and slightly sweet flavors, making this dish a standout. Whether you’re looking for a quick meal or a special dinner, this recipe is easy to prepare and incredibly satisfying.

Why You’ll Love This Recipe

• Rich and Creamy: The combination of coconut milk and cream creates a luxurious texture.
• Perfect Balance of Flavors: The sweet pineapple, aromatic kaffir lime leaves, and savory duck complement the spiciness of the red curry.
• Quick and Easy: This dish comes together in just 20 minutes, making it ideal for busy weeknights.
• Restaurant-Quality at Home: Enjoy an authentic Thai dish without needing takeout.
• Versatile: Easily swap the duck for chicken, pork, or tofu for different variations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 tablespoons oil
• 3 tablespoons red curry paste (Mae Ploy brand recommended)
• 1 cup coconut cream
• 1 tablespoon fish sauce
• 2 ½ tablespoons sugar (brown, white, palm, or coconut sugar)
• 2 large kaffir lime leaves, julienned (about 1 ½ tablespoons)
• 1 ½ cups fresh pineapple, cut into bite-sized pieces
• 1 cup cherry tomatoes, whole
• 1 can (13.5 ounces) coconut milk
• 10 ounces roasted duck, sliced
• 1 cup Thai basil leaves

Directions

1. Cook the Curry Paste: Heat oil over medium-high heat in a large skillet or non-stick frying pan. Add the red curry paste and cook until fragrant.
2. Add Coconut Cream: Stir in the coconut cream and cook for about 3-4 minutes until the oil separates and bubbles form.
3. Season the Curry: Add sugar, fish sauce, and kaffir lime leaves, stirring well.
4. Add Vegetables: Toss in the pineapple, cherry tomatoes, and coconut milk. Bring to a simmer and let cook for 4-5 minutes, until the tomatoes are tender.
5. Combine Ingredients: Pour in the coconut milk and stir until well combined. Let it simmer for a couple of minutes.
6. Add Duck and Simmer: Stir in the roasted duck pieces and lower the heat to medium. Simmer until heated through.
7. Final Seasoning: Adjust seasoning with more fish sauce, palm sugar, or lime juice to taste. Stir in Thai basil leaves and remove from heat.

Servings and Timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

Variations

• Spicier Version: Add extra red curry paste or fresh chili slices.
• Chicken or Pork Substitute: Swap roasted duck with cooked chicken, turkey, or pork.
• Vegetarian Option: Replace duck with fried tofu or hearty vegetables like eggplant and squash.
• Sweeter Curry: Increase the amount of pineapple or add a little more palm sugar.
• More Aromatics: Garnish with extra Thai basil or fresh cilantro for added freshness.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze for up to 2 months in a sealed container. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium heat, adding a splash of coconut milk if needed. You can also microwave in short intervals, stirring between each.

FAQs

How spicy is this curry?

It has a medium spice level, but you can adjust it by adding more or less red curry paste.

Can I use canned pineapple instead of fresh?

Yes, but fresh pineapple provides a better texture and natural sweetness.

Do I need to cook the roasted duck?

No, since it’s already cooked, just heat it through in the curry.

Can I make this curry ahead of time?

Yes, it actually tastes even better the next day as the flavors meld together.

What can I serve with this curry?

Steamed jasmine rice or Thai sticky rice pairs perfectly with this dish.

Can I use a different type of basil?

If Thai basil is unavailable, you can use regular basil, but the flavor will be slightly different.

Is this dish gluten-free?

Yes, as long as you use a gluten-free fish sauce and curry paste.

How can I make the curry thicker?

Use more coconut cream and reduce the coconut milk slightly for a thicker sauce.

Can I add vegetables to this curry?

Yes, bell peppers, eggplant, and bamboo shoots work well in this dish.

What’s the best way to cut the roasted duck?

Slice it thinly against the grain for tender pieces that absorb the curry flavors well.

Conclusion

Thai roasted duck curry with pineapple is a quick and flavorful dish that brings restaurant-quality flavors to your kitchen. Its creamy coconut base, combined with the rich taste of roasted duck and the sweetness of pineapple, makes it a must-try recipe. Whether you’re making it for a weeknight meal or a special occasion, this dish is sure to impress. Enjoy it with jasmine rice for a complete Thai dining experience.