Red Curry with Duck and Pineapple

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 614
• Protein: 34 g
• Carbs: 32 g
• Fat: 33 g

Ingredients

• 500 g Duck fillet ( thinly sliced )
• 150 ml coconut cream ( chilled )
• 2 tbsp Thai curry paste red
• 400 ml Coconut milk
• 7 piece Eggplant (aubergine) ( 2cm cubes + cut into quarters )
• 150 g Ananas comosus (L.) Merril ( chunks )
• 10 piece Solanum lycopersicum esculentum M. ( whole )
• 2 tbsp fish sauce
• 1 tbsp palm sugar ( grated )
• 4 piece kaffir lime leaves ( torn )
• 15 piece Thai basil ( whole leaves )
• 2 piece Thai chili optional ( thinly sliced )

Instructions

1. Cream separation

   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. Roasting the paste

   Add the red curry paste. Mix vigorously to dissolve it in the coconut fat. Sauté until a powerful and spicy aroma is released.

3. Cooking the duck and liquid

   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. Simmering the garnishes

   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. Final seasoning

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator. Reheat gently in a saucepan without boiling to avoid toughening the duck.