Name: Pineapple Duck Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 6 as a main dish with rice as part of a multi-course meal
Cuisine: Thai
Ingredients: 1 Asian eggplant, cut ½ lengthwise and then sliced crosswise into wedges; 1 fresh hot red or green chili, preferably Thai (deseeded for less heat), finely sliced; 1 teaspoon minced galangal or fresh ginger; 4 tablespoons fresh Thai or italian basil leaves; 2 cups (500 ml) coconut milk; 3 tablespoons thick red curry paste; 4 tablespoons fresh mint leaves; 2 tablespoons fish sauce (nam pla); 8 small cherry or grape tomatoes, halved; 1 tablespoon high-heat cooking oil; 8 oz (250 g) roast Chinese duck, thinly sliced; 4 tablespoons fresh coriander leaves (cilantro); 1 garlic clove, minced; 2 tablespoons palm or brown sugar; 1½ cups (337 g) diced fresh pineapple; 2 kaffir lime leaves, torn in half (optional); 1 cup (250 ml) Basic Chicken Stock or store-bought

Preparation info

Serves
6
as a main dish with rice as part of a multi-course meal

Difficulty
Easy
Ready in
25 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

There’s just something magical about the combination of pineapple, duck and red curry which explains why it’s one of the most popular Thai curries. The spiciness of the garlic, chili and curry is tempered by the creamy coconut milk and sweet pineapple. As this dish calls for pre-roasted Chinese duck, you can get dinner on the table in a matter of minutes. Look for a Chinese deli in your local Chinatown or Asian neighborhood which has ducks hanging in the window. I always head to Sam Woo in