Zesty Thai Red Curry Duck with Lychees & Pineapple
This week’s recommendation brings a sophisticated fusion of rich, crispy duck and exotic fruits to your table. The balance of spicy red curry, sweet lychees, and tart pineapple creates a multi-dimensional flavor profile that is both exciting and deeply satisfying.
Ingredients
- Duck breast2 stk
- Thai red curry paste3 tbsp
- Coconut milk400 ml
- Canned lychees, drained1 cup
- Fresh pineapple chunks0.5 cup
- Cherry tomatoes10 stk
- Fish sauce2 tbsp
- Palm sugar1 tbsp
- Thai basil leaves0.5 cup
- Red chili, sliced1 stk
- Jasmine rice500 g
Instructions
Score the duck skin in a diamond pattern without cutting the meat. Place skin-side down in a cold pan, then turn heat to medium. Cook until the skin is golden and crispy (8-10 mins). Flip and cook for 2 more minutes. Let it rest for 5 minutes, then slice thinly.
Using a tablespoon of the rendered duck fat, fry the red curry paste in a pot over medium heat for 2 minutes until aromatic and slightly darkened.
Slowly pour in the coconut milk while stirring. Add the fish sauce and sugar. Let the sauce simmer gently for about 5 minutes until it begins to thicken and the oil starts to separate.
Stir in the lychees, pineapple, and cherry tomatoes. Simmer for 3 minutes until the tomatoes just begin to soften. Fold in the sliced duck and half of the Thai basil.
Serve the curry in deep bowls alongside steamed jasmine rice. Garnish with the sliced red chili and the remaining fresh Thai basil leaves.
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