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This Thai Duck Curry with Cherry Tomatoes and Pineapple delivers restaurant-style flavor using fresh ingredients and a few pantry staples. Crispy seared duck swims in a creamy coconut red curry, rounded out with bursts of sweet pineapple and juicy cherry tomatoes. Every time I make this curry, the house fills with the warm scent of spices and our family gathers in the kitchen—no one can wait for dinner.
I first made this when I found beautiful duck breasts at our local market. My family loved the blend of flavors so much it quickly became our go to whenever we want to impress friends or just make a weeknight feel special.
Ingredients
- Boneless skin on duck breasts: Look for firm meat and dry skin for better searing
- Salt and pepper: Used for seasoning and highlighting the duck flavor choose coarse kosher salt and fresh cracked pepper for best results
- Fresh ginger and garlic: Essential aromatics that give the curry depth fresh is best for both
- Thai red curry paste: I like Thai Kitchen brand for mild heat but use any you prefer check the ingredients for good quality chili and herbs
- Fish sauce: Brings signature Thai umami a high quality one should smell clean not fishy
- Sugar: Either white brown or honey helps balance the savory and spicy flavors
- Chicken broth: Adds richness makes the curry sauce pourable and helps blend everything
- Full fat coconut milk: Use canned for creaminess avoid cartons which are usually too watery
- Kefir lime leaves: Optional but adds bright citrusy aroma choose fresh or frozen if possible
- Cherry tomatoes: Pick ripe and sweet tomatoes for best flavor they burst with each bite
- Canned pineapple in juice: Adds tropical sweetness golden variety has rich color and flavor
- Jasmine rice: That signature Thai aroma use fresh made for the fluffiest texture
- Thai basil leaves: Lends peppery anise note look for smaller leaves and bright green color
- Cilantro: Adds fresh herbal flavor chop some and reserve extra sprigs for garnish
- Thai chile: For heat chop roughly or slice thin adjust to your liking
- Lime wedges: Use juicy limes for squeezing at the table to boost freshness
- Fried shallots: Available in stores for crunch or fry your own for bonus flavor
Step by Step Instructions
- Prep the Duck:
- Allow duck breasts to come to room temperature if you have time then use paper towels to pat them very dry this helps crisp the skin and brown well
- Score and Season the Duck:
- With a sharp knife slice shallow crisscross or parallel slits in the duck skin do not cut into meat generously season both sides with salt and pepper focus mostly on the skin
- Sear the Duck Breasts:
- Lay duck breasts skin side down in a cold cast iron skillet turn heat to medium and cook uncovered about eight minutes let the fat render and skin turn golden brown gently press down for even crust
- Flip and Finish Cooking:
- Pour off excess duck fat leaving just a thin layer flip breasts and cook another five to seven minutes for desired doneness 135 degrees for medium rare rest the duck in a warming oven to keep juicy
- Make the Red Curry Sauce:
- Keep two tablespoons of duck fat in the pan add minced ginger and garlic cook thirty seconds until fragrant add red curry paste sauté until darker in color about two minutes
- Build the Curry:
- Season with fish sauce and sugar stir until sugar is melted add chicken broth coconut milk and kefir lime leaves if using bring to a gentle simmer for five minutes
- Add Tomatoes and Pineapple:
- Stir in cherry tomatoes and pineapple simmer five minutes letting fruit soften and infuse the sauce
- Adjust and Finish:
- Taste and season with more fish sauce sugar or broth as needed if sauce is thick add extra broth until silky
- Slice and Serve the Duck:
- Cut duck breasts into thin diagonal slices arrange over jasmine rice spoon over plenty of curry sauce
- Garnish the Curry:
- Top with Thai basil cilantro extra chiles lime wedges and a sprinkle of fried shallots for crunch
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I absolutely love using pineapple here for its sweet acidity. Once at a family birthday dinner my son begged for extra pineapple and I remember laughing as he picked every last bite from the curry. Now I always add a little more just for him.
Storage Tips
Let the curry cool then store leftovers in airtight containers in the refrigerator it will keep for up to three days. If you want to freeze it keep the duck and curry sauce separate to maintain texture. Reheat gently on the stove adding a splash of broth to loosen the sauce.
Ingredient Substitutions
If duck is hard to find chicken thighs work beautifully with the same treatment. Swap Thai basil with regular basil or extra cilantro. If you cannot find kefir lime leaves just squeeze in a bit more lime juice before serving.
Serving Suggestions
This curry is a showstopper for dinner parties or cozy family meals. Offer extra lime wedges and a bowl of fried shallots on the table. For extra vegetables stir in spinach or snap peas right before serving.
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Cultural and Historical Context
Thai red curry is a comfort food classic that blends culinary influences from various regions in Thailand. Duck is popular for festive meals. Pineapple in Thai cooking adds celebration and color especially in southern recipes. This dish bridges both homestyle tradition and modern restaurant flair.
Recipe Questions
- → How do I ensure crispy duck skin?
Pat the duck dry, score the skin, and start cooking skin-side down in a cold pan to render fat slowly until golden and crisp.
- → What is the best way to slice the duck?
Let the duck rest after cooking, then slice thinly across the grain for tender bites.
- → How spicy will the curry be?
The heat depends on your curry paste and chiles; use mild paste and adjust fresh chiles for your preferred spice level.
- → Can I substitute pineapple with another fruit?
Mango or lychee work well for a different flavor profile, though pineapple offers a bright tang that balances the curry's richness.
- → Which rice pairs best with this dish?
Jasmine rice is ideal for soaking up the flavorful sauce, but other long-grain rice can be used if preferred.
- → What herbs make the best garnish?
Thai basil, cilantro, and fresh chiles add freshness, while lime wedges and crispy shallots provide zing and crunch.