Thai red duck curry with pineapple

    30 min

    The spiciness of the garlic, chillies, lemon grass, and coriander is balanced by rich coconut milk and roast duck. This is a quick way to get dinner on the table, if you have a roast duck to hand. It only takes 15 minutes to prepare and another 15 to cook.

    7 people made this

    Serves: 6 

    • 1 tablespoon groundnut oil
    • 8-10 spring onions, sliced into 3cm lengths
    • 2 garlic cloves, crushed
    • 1 Chinese roast duck, chopped into large pieces
    • 400ml coconut milk
    • 450g pineapple pieces in syrup, tinned and drained
    • 3 kaffir lime leaves
    • 3 tablespoons chopped coriander leaves
    • 2-3 tablespoons chopped mint
    • Red curry paste
    • 15-17 dried long red chillies
    • 1 tablespoon white peppercorns
    • 2 teaspoons coriander seeds
    • 1 teaspoon cumin seeds
    • 2½ teaspoons shrimp paste
    • 5 red Asian shallots, chopped
    • 10-12 garlic cloves, chopped
    • 2 lemon grass stems (white part only), finely sliced
    • 1 tablespoon chopped galangal
    • 2 tablespoons chopped coriander root
    • 1 teaspoon finely grated kaffir lime zest

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Soak chillies in boiling water until soft, around 5 mins. Remove stem and seeds, then chop. Toast the peppercorns, coriander seeds, cumin seeds and shrimp paste wrapped in foil in a frying pan over medium-high heat for 2-3 minutes. Allow to cool. Crush peppercorns, coriander and cumin to a powder with a mortar and pestle or a spice grinder.
    2. Use a food processor or a mortar and pestle to combine the chopped chillies, shrimp paste and ground spices with the remaining curry paste ingredients to a make a smooth paste.
    3. Heat a wok until very hot and swirl oil to coat the sides. Add onion, garlic and 2-4 tablespoons of the curry paste and stir fry about 1 minute.
    4. Add roast duck pieces, coconut milk, pineapple, kaffir lime leaves and half the coriander and mint. Bring to the boil, then reduce heat and simmer until duck is heated through and sauce has slightly thickened (about 10 minutes). Stir in remaining coriander and mint, and serve!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    This was delicious! So easy but so tasty!  -  17 Aug 2015