Poultry
Thai Pineapple Red Curry with Duck
A flavourful luxurious Thai red curry with pineapple and 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.
Photo story
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**Serving suggestions:**
Jasmine rice
Rice noodles
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 .
