Thai Red Duck Curry with Pineapple and Thai Basil

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This fragrant Thai red curry pairs seared duck breast with sweet pineapple, juicy cherry tomatoes, and a mountain of fresh Thai basil. It is inspired by the classic Gaeng Phed Ped Yang and balances rich duck, creamy coconut, and bright tropical fruit in every bite. Serve it over jasmine rice for a restaurant-worthy meal at home.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 42 gFat
• 22 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 12 gSugar
• 38 gProtein
• 980 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 6 mgIron
• 38 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the duck

• 4 duck breasts (about 1.5 lbs / 680 g), skin scored
• 1 tbsp vegetable oil
• 1 tsp kosher salt

For the curry

• 1/2 cup Thai red curry paste
• 2 cans (14 oz / 400 ml each) full-fat coconut milk, unshaken
• 1/2 cup water
• 2 tbsp fish sauce
• 1 tbsp palm sugar, finely chopped
• 6 kaffir lime leaves, torn
• 1 cup fresh pineapple chunks (about 1/2 inch)
• 1 cup cherry tomatoes, halved

For finishing and serving

• 1/2 cup canned bamboo shoots, drained and sliced
• 1/2 cup fresh Thai basil leaves, plus extra for garnish
• 2 red Thai chilies, thinly sliced
• 4 cups cooked jasmine rice
• 1 lime, cut into wedges

Directions

1. Pat the duck breasts dry with paper towels, score the skin in a crosshatch pattern without cutting into the meat, and season generously with the salt.
2. Heat a large heavy pot or deep skillet over medium heat. Place the duck breasts skin-side down and cook undisturbed for 8 to 10 minutes, until the skin is deep golden and crisp. Flip and cook 4 to 5 minutes more for medium-rare. Transfer to a plate to rest.
3. Pour off all but 2 tablespoons of duck fat from the pot. Add the red curry paste and fry, stirring constantly, for 2 to 3 minutes until fragrant and slightly darkened.
4. Scoop the thick cream from the top of the coconut milk cans and add it to the pot. Stir well and cook for 3 to 4 minutes until the oil begins to separate from the paste.
5. Pour in the remaining coconut milk, water, fish sauce, palm sugar, and torn kaffir lime leaves. Bring to a gentle simmer and cook for 8 to 10 minutes to develop the flavors.
6. Add the pineapple chunks, cherry tomatoes, and bamboo shoots. Simmer for 3 to 4 minutes until the tomatoes start to soften and burst.
7. Slice the rested duck breasts against the grain into 1/2-inch thick pieces. Add the duck and any accumulated juices to the curry and simmer 1 to 2 minutes just to warm through.
8. Remove from heat and stir in the Thai basil leaves and sliced chilies. Taste and adjust fish sauce, sugar, or lime juice as needed.
9. Spoon the curry over jasmine rice, garnish with extra basil, and serve with lime wedges for squeezing over each portion.

Cook’s Notes

• Score the duck skin deeply but avoid cutting into the flesh so it crisps without drying out the meat.
• Save any extra rendered duck fat for roasting potatoes or frying eggs the next morning.
• Use a quality Thai red curry paste such as Mae Ploy or Aroy-D for the most authentic flavor; milder pastes need a generous 2/3 cup.
• Add 1 teaspoon of tamarind paste at the end if you like a brighter, tangier curry.
• Duck is best served medium-rare; carryover heat will finish it while it rests in the curry.

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