Delectable Duck and Pineapple Curry

Name: Delectable Duck and Pineapple Curry
Yield: Serves 4
Cuisine: Thailand
Ingredients: 450 g (1 lb) boneless duck breasts, skinned; ½ teaspoon salt; 3 tablespoons groundnut (peanut) oil; 2 teaspoons sesame oil; 2 teaspoons cornflour; ½ teaspoon freshly ground black pepper; 2 teaspoons light soy sauce; 2 teaspoons Shaoxing rice wine or dry sherry; 2 tablespoons Thai red curry paste; 400 ml (14 fl oz) tinned coconut milk; 110 g (4 oz) finely sliced shallots; 150 ml (5 fl oz) homemade chicken stock or store-bought fresh stock; 350 g (12 oz) small fresh pineapple, peeled and cut into 2.5cm (1 in) pieces; 4 large fresh red Thai chillies, seeded and sliced; 2 tablespoons fish sauce or light soy sauce; 4 fresh kaffir lime leaves or 2 teaspoons lime zest; 1 tablespoon sugar; handful fresh basil leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Now here we have a special dish for a special occasion. It is Thai through and through, with red curry, coconut milk and other classic seasonings. Thai duck curries are rich and delicious, as they should be with this noble bird.

Thai cooks customarily use a whole duck with bones and all. I prefer to use boneless duck breasts, which are easier to use and quite tender, especially when stir-fried, à la chinoise, first.

The tart sweetness of the pineapple is a tangy contr