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Overhead view of a bowl of duck curry with rice.
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Duck Curry

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!
Course Dinner
Cuisine Thai
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 4 people
Calories 221kcal

Ingredients

  • ½ pound duck breast sliced
  • 1 tablespoon coconut oil
  • ½ onion diced
  • 2 garlic cloves minced
  • 4 ounces red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut sugar substitute brown sugar
  • 1 red bell pepper chopped
  • 1 cup pineapple chunks
  • 1-15 ounce can coconut milk
  • 2 limes for serving
  • ½ cup fresh cilantro for serving
  • Steamed jasmine rice for serving

Instructions

  • 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.

Notes

  1. 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.
  2. This curry recipe cooks quickly, so make sure you have all of your ingredients prepped and ready to go.
  3. For even cooking, make sure your duck breast is cut into even slices. Thicker slices will take longer to cook.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Serving: 8ounces | Calories: 221kcal | Carbohydrates: 22g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 397mg | Potassium: 390mg | Fiber: 4g | Sugar: 15g | Vitamin A: 5609IU | Vitamin C: 62mg | Calcium: 74mg | Iron: 4mg