Red Curry with Duck and Pineapple
Ingredients
- 500 gDuck fillet (thinly sliced)
- 150 mlcoconut cream (chilled)
- 2 tbspThai curry paste red
- 400 mlCoconut milk
- 7 pcEggplant (aubergine) (2cm cubes + cut into quarters)
- 150 gAnanas comosus (L.) Merril (chunks)
- 10 pcSolanum lycopersicum esculentum M. (whole)
- 2 tbspfish sauce
- 1 tbsppalm sugar (grated)
- 4 pckaffir lime leaves (torn)
- 15 pcThai basil (whole leaves)
- 2 pcThai chili (thinly sliced)
Method
A creamy red sauce coating tender slices of duck. The acidity of pineapple and cherry tomatoes cuts through the richness of coconut milk, while Thai basil provides an intense peppery note.
- 1
Pour the coconut cream into a skillet over medium heat. Let it reduce until the fat separates from the liquid and small oil bubbles appear on the surface.
- 2
Add the red curry paste. Mix vigorously to dissolve it in the coconut fat. Sauté until a powerful and spicy aroma is released.
- 3
Put the duck slices in the skillet. Sear them quickly to coat them with the paste. Then pour in the coconut milk and bring to a simmer.
- 4
Incorporate the eggplant, Thai eggplants, pineapple, and cherry tomatoes. Add the torn kaffir lime leaves to release their fragrance. Simmer until the eggplants are tender.
- 5
Pour in the fish sauce and palm sugar. Taste: the balance should be salty, slightly sweet, and spicy. Turn off the heat and toss in the Thai basil and sliced chili. Mix one last time.
Frequently asked questions
How do you get this dish right?
- Don't skip the cream separation step: it's the secret to a glossy sauce that isn't pasty.
- The duck should remain slightly pink inside; it will finish cooking gently in the hot sauce.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat gently in a saucepan without boiling to avoid toughening the duck.
