Duck Curry

5 from 3 votes

Duck Curry is a sweet and spicy curry with sliced duck breast, red curry paste and pineapple chunks. It’s surprisingly quick and easy to make!

Prep Time15

Cook Time17

Total Time32

Course: Dinner

Cuisine: Thai

Servings: people

Calories: 221kcal

Heat the coconut oil in a large, high sided skillet over medium heat.
Add the onions and garlic and sauté for 3 minutes, until softened.
Add the curry paste, fish sauce and coconut sugar and sauté for 2 minutes, stirring constantly to ensure it doesn't burn.
Add the red pepper and pineapple and cook for 1 minute.
Add the coconut milk and bring to a simmer. Simmer for 3-5 minutes.
Add the sliced duck and LIGHTLY simmer for 3-5 minutes, until the duck is cooked through. **Be careful not to boil or the duck will become tough.
Serve over jasmine rice garnished with fresh limes and cilantro.

Since everything cooks in the one pan, use a high-sided skillet so there is room for all the ingredients and it doesn’t simmer over the pan and make a mess on your stovetop.
This curry recipe cooks quickly, so make sure you have all of your ingredients prepped and ready to go.
For even cooking, make sure your duck breast is cut into even slices. Thicker slices will take longer to cook.
Be careful not to boil the duck as it cooks in the curry broth. You just want it to simmer so it doesn’t overcook and get tough.
Keep a close eye on the curry as it cooks to ensure none of the ingredients start to burn or the coconut milk doesn’t start to boil.
For a thick and creamy curry, you’ll want to use full fat coconut milk instead of light. You can also use coconut cream for an even thicker curry.