🇹🇭 Thailand · Food
Roasted Duck Red Curry
By eatmundo · July 12, 2026
A regal dish balancing rich roasted duck with the sweetness of pineapple in a spicy coconut broth.
Ingredients
check them off as you prepareHow to Make It
- 1
Score the skin of 300g duck breast with a sharp knife and sear skin-side down in a medium pan over medium heat until the fat renders and the skin is crispy, about 5 minutes.
- 2
Flip and cook the meat for 3 minutes, then remove from heat, let it rest, and slice into thin strips.
- 3
In a wok over medium heat, fry 50g red curry paste with 100ml of the thick coconut milk until fragrant and the oil begins to separate, about 3 minutes.
- 4
Pour in the remaining 300ml coconut milk and bring to a gentle simmer, whisking to ensure the paste is fully dissolved.
- 5
Add the sliced duck, 100g pineapple pieces, and 50g halved cherry tomatoes, then simmer for 4 minutes to allow flavors to meld.
- 6
Season with a dash of fish sauce and palm sugar to taste until the balance is sweet, salty, and spicy.
- 7
Garnish with fresh Thai basil leaves and serve immediately in a deep bowl while the broth is hot.
- 8
Ensure you don't overcook the duck during the initial searing; it should remain slightly pink in the center before it hits the curry broth.
Frequently Asked Questions
Should I roast the duck breast before adding it to the curry?+
Yes, sear the duck breast skin-side down until crispy and cooked to medium-rare before slicing it into the curry sauce to prevent the meat from becoming rubbery.
Can I use canned pineapple for this dish?+
Yes, canned pineapple works well, but be sure to drain the syrup thoroughly so the sweetness does not overpower the spicy red curry paste.
How do I prevent the coconut milk from curdling in the red curry?+
Add the coconut milk gradually and simmer on low heat; avoid a vigorous boil once the curry paste and milk are combined to keep the sauce smooth.
What is the best way to keep the cherry tomatoes from turning into mush?+
Add the cherry tomatoes during the last three minutes of cooking so they soften just enough to release their juices without losing their shape.
