Thai red duck curry with pineapple

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Rich duck and fragrant coconut curry are a natural match, especially with sweet pineapple and basil to brighten every spoonful.

Serves: 4 people

Preparation time: 60 min

Ingredients

• Duck breasts – 2
• Thai red curry paste – 3 tbsp
• Coconut milk – 400 ml
• Chicken stock – 300 ml
• Pineapple – 200 g
• Cherry tomatoes – 150 g
• Fish sauce – 1 tbsp
• Palm sugar or brown sugar – 1 tbsp
• Kaffir lime leaves – 2
• Thai basil – 1 handful
• Vegetable oil – 1 tbsp

Method

Sear the duck breasts skin-side down until browned, then finish briefly and slice.
Fry the curry paste in oil until fragrant. Add coconut milk, stock, lime leaves, fish sauce and sugar.
Simmer with pineapple and tomatoes until the sauce is rich and balanced.
Add the sliced duck at the end, scatter with Thai basil and serve with jasmine rice.