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Thai Red Curry With Duck & Pineapple

shantihhh's picture
This Thai Red Curry with Duck and Pineapple is a delight and so easy to make. You can even buy an already roasted duck in a Chinese market. I prefer using Extra Dry Duck which is usually flattened and much more duck fat has been rendered off and it is very crisp.
Ingredients
  Coconut cream 1 1⁄3 Cup (21.33 tbs), reserve 2 tablespoons (For Garnish)
  Coconut milk 2 1⁄4 Cup (36 tbs)
  Roast duck 8 Ounce, boned and thinly sliced
  Red curry paste 2 Ounce (Or As Per Your Taste)
  Thai fish sauce 2 Tablespoon
  Date palm sugar 1 Tablespoon
  Kaffir lime leaves 4 , slivered, stems removed
  Kaffir lime leaves 1 (For Garnish)
  Asian eggplant 1 Large, cut into 1/2 inch slices
  Fresh pineapple chunks 1 Cup (16 tbs) (Or Canned)
  Cherry tomatoes 8 Small
  Sweet basil leaves 3⁄4 Cup (12 tbs), reserve some for garnish (Thai Style)
Directions

Scoup out the coconut cream (thickest part) from can and place into a wok or sauce pan and simmer for a couple of minutes, stirring constantly, until the oil begins to separate.

Add the curry paste, date palm sugar and torn kaffir lime leaves.

Simmer for a few minutes until it becomes fragrant.

Add the cooked duck pieces and eggplant. Allow to simmer for a few minutes to cook. Now add the thin part of the coconut milk and simmer for 4-6 minutes.

Add the pineapple and cherry tomatoes and simmer for 2 minutes. Then add the fish sauce and sweet basil leaves, gently stir them in.

Remove from heat and serve garnished with sliveres of kaffir lime leaf, sweet basil and a few spoonfuls of thick coconut milk.

For my red curry paste recipe

http://www.bellaonline.com/articles/art36988.asp

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Taste: 
Savory
Method: 
Stir Fried
Dish: 
Curry
Ingredient: 
Duckling
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4
Story
One of my favourite curries is this duck with red curry called “gaeng phet pet yang”. The ingredients will vary a bit from cook to cook. I like to add pineapple, and if available I prefer using rambutan. I add sweet basil, roasted duck, date palm sugar, kaffir lime leaves, cherry tomatoes, pea eggplants if available or I use Asian long eggplant sliced, and red curry paste. I prefer making my own red curry paste but in a pinch Mae Sri or Mae Ploy brands curry pastes work just fine for a faster meal. Tip_ Make a quantity of red curry paste and keep in a glass jar in the refrigerator for quick and tasty meals.
Subtitle: 
Gaeng Phet Pet Yang

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