Thai Red Curry Duck

35 min4

A fragrant Thai curry with duck breast, potatoes, and pineapple in coconut milk, finished with fresh cilantro and lime.

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prepPreheat wok or heavy sauté pan over high heat
15 ml peanut oil	Heat oil, stir-fry aromatics & paste, 3 min	Stir in duck, cook until it releases juice, 1–2 min	Stir in cilantro & lime juice, serve over rice
1 tablespoon minced lemongrass (optional, white parts only)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 yellow onion, sliced thinly top to root
2 to 6 small hot chiles, chopped
60 ml Thai red curry paste
1 13-ounce / 400 ml can coconut milk	Pour in coconut milk & water, add fish sauce & potatoes, simmer covered 15–20 min
water, to fill the coconut milk can
30 ml fish sauce (optional)
450 g diced peeled potatoes
150 g pineapple chunks	Add pineapple & sugar, cook 1–2 min
25 g sugar (palm sugar if you can get it)
450 g duck or goose breasts, sliced thin
1/4 cup roughly chopped cilantro
Lime juice to taste

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