Lively Duck Curry Cherry Pineapple Thai

Whip up bold Thai duck curry with pineapple and cherry tomatoes for those times you want big flavors packed into one pan. Crispy duck breast is nestled in silky coconut red curry sauce, pops of pineapple, and juicy tomatoes. You’ll smell sweet spices drifting through your home. Most folks gather fast once the aroma kicks in—everybody’s hungry long before dinner’s actually done.

This started out one day when I snagged some great duck at the store. My crew went wild for the flavors. Now, whenever there’s company or I just want dinner to feel fancy, this one’s on deck.

Tasty Ingredients

• Lime wedges: Grab juicy limes to squeeze at the very end — they keep it bright and fresh
• Fried shallots: Crunch is everything here — buy them crispy or fry up your own
• Thai red curry paste: Go mild or spicy, pick your favorite (I use Thai Kitchen) — just check for real chilies and fresh herbs in the ingredients
• Fish sauce: Adds a savory kick — good brands should smell salty, not overly fishy
• Cilantro: Adds a cool herbal pop — chop some for the pot, save some sprigs for on top
• Full fat coconut milk: Choose canned — it’s way creamier than anything boxed up
• Chicken broth: Makes the sauce smooth and pourable — ties all those flavors together
• Thai basil leaves: Brings a hint of pepper and licorice — small, bright leaves are best
• Kefir lime leaves: Not a must, but gives a pop of citrus — use fresh or frozen if you spot them
• Salt and pepper: Go for the coarse salt and fresh ground pepper for the tastiest duck
• Boneless skin on duck breasts: Seek out ones with firm, dry skin for the crispiest result
• Cherry tomatoes: Ripe and sweet is the goal — they’ll burst and sweeten the sauce
• Jasmine rice: Fluffy, aromatic — makes the perfect spot for all the saucy bits
• Canned pineapple in juice: Go for the golden kind — it’s got that sweet sunshine vibe
• Thai chile: Spice to taste — slice thin or rough chop, you pick the heat
• Sugar: White, brown, or even honey — you just need a little sweetness to balance things
• Fresh ginger and garlic: Both bring warmth and a little bite — always best when fresh

Easy Step-by-Step

Garnish Everything:

Finish by scattering basil, cilantro, some extra chiles, a handful of fried shallots, and lime wedges. It’s crunchy and fresh every bite.

Slice and Plate Duck:

Slice the duck across the grain nice and thin, lay it over a pile of jasmine rice, and pour on the rich curry sauce.

Get Saucy:

Add curry paste to the pan with fragrant ginger and garlic, cook until you start seeing some deeper color and the whole kitchen smells incredible. Two minutes tops.

Sear to Crispy Goodness:

Put duck skin-side down in a cold pan, crank up to medium heat, and let that skin slowly go golden and crisp. Don’t rush it — about 8 minutes does the trick, press down gently if you want extra crust.

Cook Through and Flip:

Pour out most duck fat, keep just a thin bit in the pan. Flip the duck and let it cook 5 to 7 more minutes. Shoot for medium rare (around 135°F), then stash the duck in a warm spot so it stays juicy.

Duck Prep — Get Ready:

Let duck chill out on the counter to take off the fridge chill, then blot it dry with paper towels. Dry duck equals crisp skin—trust me.

Score Smart:

Use a sharp blade to lightly slash the skin (crisscross or straight, your call) but avoid hitting the actual meat. Salt and pepper both sides, but show extra love to the skin side.

Simmer That Curry:

Pour in fish sauce, sugar, broth, coconut milk, and lime leaves if you’ve got them. Let the whole thing bubble gently for five minutes, just to get everything cozy.

Toss in Tomatoes and Pineapple:

Drop in cherry tomatoes and pineapple pieces, simmer a few more minutes so everything gets soft and sweetens the sauce.

Check and Adjust:

Give it a taste, tweak with more broth, sugar, or fish sauce if needed. Too thick? Thin with a splash of broth until perfect.

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Honestly, pineapple makes this pop. One birthday, my kid kept asking for more pineapple, and we laughed as he picked out every golden bite. Now I always toss in a little extra just for him.

Keeping It Fresh

Let everything cool down first — then stash leftovers in airtight containers in the fridge for three days max. If freezing, keep duck and sauce apart so the duck stays tasty. Warm it up gently on the stovetop, splash in extra broth if it seems too thick.

Switch Ups

No duck? Chicken thighs totally work. Missing Thai basil? Regular basil or some extra cilantro will do. Can’t find lime leaves? Just squeeze in more fresh lime at the very end.

Fun Ways to Serve

This is a showoff meal whether it’s just family or a crowd. Pass around extra lime and fried shallots at the table. Want more veggies? Stir in spinach or snap peas right before dishing up.

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Cultural Backstory

Red curry is pure Thai comfort, blending tastes from all over the country. Duck’s a party favorite, especially for holidays. Pineapple brings a sweet, festive twist—lots of southern dishes use it in Thailand. This meal is both comfort food and something you’d find at a cool local spot.

Frequently Asked Questions About Recipes

→ How can I get duck skin nice and crispy?

Dry off your duck, score lines on the skin, pop it skin-side down in a cold skillet, and slowly let the fat cook out until it turns crunchy and golden.

→ When should I slice the duck, and how?

After cooking, put the duck aside for a few minutes so the juices stay in. Then use a sharp knife to cut it in thin strips across the grain—keeps every piece tender.

→ How spicy is this kind of curry?

It’s up to your curry paste and how many fresh chiles you toss in. Go with mild paste and add more or less chile to suit your tastebuds.

→ Could I swap out pineapple for something else?

Sure! Try lychee or mango for a twist. Pineapple is zingy and keeps the creamy curry from feeling too rich, though.

→ What’s the best kind of rice for this?

Jasmine rice soaks up all that tasty sauce best. But honestly, any fluffy long-grain rice will be just fine here.

→ Which herbs should I sprinkle over the top?

Fresh cilantro and Thai basil bring a burst of green taste, chiles give some zing, and crispy shallots or a squeeze of lime make things extra fun and crunchy.