Thai Pineapple Red Curry with Duck
Is this just me ? Have you ever heard of a dish or saw it on a menu and you had to try it but as luck would have it they were out that day ? And it haunted you because you were intrigued by it ? Or maybe it's only my dreams are haunted by those dishes that got away ..lol. I made and fell in love with this dish after attempts at ordering it at different Thai restaurants only to be told it wasn’t available . I researched recipes on Thai pineapple curry and here we are lol . This dish is spicy, sweet and luxurious …this is a special occasion dish (cheat meal or cheating on your diet) .
I will highlight that duck isn't readily available where I am except for duck breasts and legs sold separately and at different price points ranging between $20-30 . I used duck legs which were available and the traditional vegetables used for this type of curry Thai baby eggplant, shallots and cherry tomato. The duck is usually pre-cooked and tossed into the rich red curry sauce bloomed with coconut milk with the eggplant for 10 to 15 minutes with the pineapple and tomato tossed in for a final 10 minutes of cooking.
Tips:
I used a spice grinder to break down whole spices to create a spice rub for the duck but you can use the powdered versions.
Thai curries are bloomed in coconut milk or cream that is the curry paste is cooked at the beginning of dishes with coconut milk / cream to allow the flavours of the curry to develop. Traditionally in the Caribbean we add water to "curry / burn" the curry into a paste before adding our protein or vegetables.
Feel free to use any brand of red curry paste you prefer .
If the curry gets too thick at an time add 1/2 cup of water to help thin the sauce.
Ingredients :
2 Duck legs
Zest of 1 lime
1/2 teaspoon of coriander seeds
1/2 teaspoon of cumin seeds
1/2 teaspoon of white peppercorns
1 clove of garlic
1/2 piece of ginger
1 teaspoon of salt
5 Thai eggplant halved or 1 medium sized eggplant cut into 1/2 inch cubes
1 shallot cut into 1/4 inch pieces
6 cherry tomatoes halved
1/2 yellow bell pepper cut into 1/4 inch pieces
1/2 cup of pineapple cut into small cubes
3 cloves of garlic finely minced
1/2 inch of galangal finely minced (optional)
1 can of coconut milk / cream
2 Tablespoons of Thai red curry paste
2 kaffir lime leaves (optional).
Preparation:
Prepare spice mixture for the duck legs by finely grinding the coriander, cumin and peppercorns and salt into fine powder. If using powdered ones mix spices together .
Using a knife cut 2- 3 slices into the duck legs to ensure the spice rub fully flavours the duck .
Place in the oven at 385 F for 45 minutes until the duck legs are cooked to medium well.
Strip the meat off the leg bones and set aside for use in the curry .
Pre heat a large sauce pan to medium, add a 1 /4 tablespoon of vegetable oil and add in the garlic, galangal and red curry paste.
Sautee for 2-3 minutes and add in 1/2 can coconut milk and lime leaves, lower heat and allow to cook for 8-10 minutes .
Add in the eggplant and shallots and add the remaining coconut milk on low heat.
Allow the vegetables to cook approximately 8-10 minutes ( if using regular eggplant ensure they are soft but still hold their shape).
Add in cherry tomatoes and pineapple and allow to cook for 10 minutes on medium heat.
Turn off heat and enjoy .
Serving suggestions:
Jasmine rice
Rice noodles