Duck curry with pineapple
Duck curry with pineapple
Ingredients
Number of people
-
6
+
2 Duck Breasts
4 tablespoons of oil
40 g red curry paste
50 cl water
Seasonal!!!
2 lemongrass
40 g galanga cut into strips
10 kaffir lime leaves
40 cl coconut milk
3 tablespoons nuoc mam
1 teaspoon of salt
30 g sugar
1 peeled pineapple
12 cherry tomatoes
Seasonal!!!
1/2 bunch of Thai basil
Preparation
TOTAL TIME: 50 MIN
Preparation: 20 min
Cooking time: 30 min
Step 1
In a casserole dish, sauté the curry paste in oil over low heat for 5 minutes. Add the water. Bring to a boil.
Step 2
Add the galanga strips, lemongrass cut into pieces and kaffir leaves.
Step 3
Continue cooking for 5 minutes before adding salt, nuoc-mâm and sugar. Pour in the coconut milk and lower the heat.
Step 4
Cut the duck breasts and pineapple into regular pieces. Cut the cherry tomatoes in half.
Step 5
When the curry starts to bubble gently, add the duck and cherry tomatoes.
Step 6
Mix and stop the cooking.
Step 7
Taste and adjust the seasoning if necessary.
Step 8
Just before serving, add the pineapple and basil leaves.
Author's note
You can remove the skin from the duck if you do not eat it. If you want to keep it, check it out and brown it for 5 minutes in a frying pan. Make sure to put the pineapple in at the last minute because it softens the meat.
I add my grain of salt
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