Thai Red Curry with Duck

Creamy with pineapple chunks and plenty of veggies, this Thai red curry tastes authentic and mixes sweet and savory in perfect harmony.




  1. Preaheat oven to 350 FÂș. Put the breast on a cooking tray covered with foil, season with salt and pepper, and roast for 10 minutes. Take the breast out of the oven and let cool. Remove skin from the duck and cut into bite size. Set aside.
  2. In a medium size pot over medium/high heat, add oil, ginger and garlic. Cook for a minute, add red curry paste, stir and cook for another minute.
  3. Slowly add coconut milk (while stirring), fish sauce, sugar and tomatoes, and stir well. Add green beans, duck and pineapples, and cook on low (simmer) for 10 minutes.
  4. Add basil, turn off the heat and serve with rice.


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