Duck curry with pineapple

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Duck curry with pineapple

Duck curry with pineapple

Number of people

2 Duck Breasts

4 tablespoons of oil

40 g red curry paste

50 cl water

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

1/2 bunch of Thai basil

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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