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Coconut Red Duck And Pineapple Curry


This tasty creamy curry can be made with pineapple or lychees, perfect for a special occasion

Prep time:15 mins

Cook time:25 mins

Serves: 4


  • 2 duck breast fillets
  • ½ x 210g jar Five Tastes Thai Red Curry Paste, stirred
  • 270ml can coconut milk
  • ½ cup chicken stock
  • ½ cup sliced bamboo shoots
  • ½ small ripe pineapple
  • 1 small red chilli, thinly sliced
  • ½ punnet cherry tomatoes
  • 2 teaspoons fish sauce
  • 1 cup Thai basil leaves or coriander, for serving


Step 1

Place duck breast, skin side down in a wok and cook for 4 minutes on each side. Remove duck from wok and drain off excess fat.

Step 2

Reduce heat, add Five Tastes Curry Paste cook for 1 minute until fragrant. Add coconut milk, chicken stock and bring to the boil. Return whole duck fillets, cover and simmer for 5 minutes.

Step 3

Add bamboo shoots, pineapple and chilli, cover and cook for a further 5 minutes.

Step 4

Add tomatoes, fish sauce and cook for 2 minutes.

Step 5

Remove duck and slice. Stir basil into sauce and serve immediately topped with sliced duck.

Tasty Tip!

For a thicker, richer curry, cook uncovered once the pineapple is added. Lychees can be substituted for pineapple. Serve with jasmine rice.

Coconut Red Duck And Pineapple Curry
Average user rating:
  • 5

Featured in this recipe

  • Thai Red Curry Paste

    Thai Red Curry Paste

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