Red Duck Curry

Red curry is a popular and classic Thai dish consisting of red curry paste cooked in coconut milk with a choice of meat or protein. Mango Tree's twist makes sure that the recipe and presentation will impress your friends and family...
  1. Prepare the pineapple, cut the Pineapple horizontally in half or thirds depending on what size you’d like your pineapple bowl. Cut the flesh out of the pineapple making sure to leave a 2 cm base on the bottom and 1 cm on the sides. 
  2. Chop the flesh into 2 cm cubes, you’ll need around 5 pieces and set aside.
  3. Grill the duck until just cooked, this will take approximately a 1-2 minutes on high heat. Slice the duck into 1cm pieces
  4. Heat up the wok or saucepan, keep it on high heat and add the coconut milk.
  5. Once the coconut milk starts simmering, add the red curry paste and stir until well mixed, make sure there are no curry paste lumps
  6. Add the coconut cream and stir
  7. Add all the fruit, palm sugar, cherry tomatoes, duck and basil leaves into the sauce. Let it simmer whilst occasionally stirring for 30 seconds.
  8. Place the pineapple bowl on a plate, then slowly scoop the curry into it.

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Recipe Information

Difficulty
Intermediate

Ingredients

  • 1 Whole Pineapple (Optional) or 5 pieces of Pineapple flesh - cut at 2cm chunks
  • 3 Rambutan - peeled and deseeded
  • 4 Lychee - peeled and deseeded
  • 2 tablespoons vegetable oil
  • 2 tablespoons red curry paste
  • 250 ml coconut milk
  • 1 tablespoon palm sugar
  • 50 ml coconut cream
  • 1/4 roasted duck, deboned and cut into 1cm (1⁄2 inch) slices
  • 5 cherry tomatoes - halved
  • 5 green grapes
  • 5 Thai Basil Leaves
Red curry is a popular and classic Thai dish consisting of red curry paste cooked in coconut milk with a choice of meat or protein. Mango Tree's twist makes sure that the recipe and presentation will impress your friends and family...
  1. Prepare the pineapple, cut the Pineapple horizontally in half or thirds depending on what size you’d like your pineapple bowl. Cut the flesh out of the pineapple making sure to leave a 2 cm base on the bottom and 1 cm on the sides. 
  2. Chop the flesh into 2 cm cubes, you’ll need around 5 pieces and set aside.
  3. Grill the duck until just cooked, this will take approximately a 1-2 minutes on high heat. Slice the duck into 1cm pieces
  4. Heat up the wok or saucepan, keep it on high heat and add the coconut milk.
  5. Once the coconut milk starts simmering, add the red curry paste and stir until well mixed, make sure there are no curry paste lumps
  6. Add the coconut cream and stir
  7. Add all the fruit, palm sugar, cherry tomatoes, duck and basil leaves into the sauce. Let it simmer whilst occasionally stirring for 30 seconds.
  8. Place the pineapple bowl on a plate, then slowly scoop the curry into it.

Browse by tags

Recipe Information

Difficulty
Intermediate

Ingredients

  • 1 Whole Pineapple (Optional) or 5 pieces of Pineapple flesh - cut at 2cm chunks
  • 3 Rambutan - peeled and deseeded
  • 4 Lychee - peeled and deseeded
  • 2 tablespoons vegetable oil
  • 2 tablespoons red curry paste
  • 250 ml coconut milk
  • 1 tablespoon palm sugar
  • 50 ml coconut cream
  • 1/4 roasted duck, deboned and cut into 1cm (1⁄2 inch) slices
  • 5 cherry tomatoes - halved
  • 5 green grapes
  • 5 Thai Basil Leaves