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Thai Duck Curry with Pineapple

Craving something bold, exciting, and utterly delicious?

Our Thai Green Curry with Duck and Pineapple is a dish that hits all the right notes. Tender slices of duck, crispy on the outside, melt-in-your-mouth juicy on the inside, paired with the sweet juiciness of pineapple and the fragrant kick of Shemin’s Thai Green Curry Paste. This dish brings the best of Thai flavours straight to your kitchen – creamy coconut, aromatic herbs, and just the right level of heat.

Total Cooking Time (Including Prep): About 30 minutes

Calories per Serving: Approx 500

Serves: 4

Cook Time

About 30 minutes

Serves

4

The star of the show

Gluten free
Shemin's Thai Green Curry Paste
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Shemin's Thai Green Curry Paste

Shemin’s Thai Green Curry Paste packs fresh, vibrant flavour with a punchy heat. Fragrant Thai herbs and spices bring a bright, lively character to every dish. It’s a simple way to create a classic Thai green curry at home, full of bold, balanced flavour.
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(13)
Medium Medium

Ingredients

  • 700g duck breast (preferably skin-on), sliced
  • 400ml coconut milk
  • 100g Shemin’s Thai Green or Red Curry Paste
  • 165g fresh pineapple, cut into chunks
  • 1 tbsp fish sauce (optional)
  • 1 tsp palm sugar (optional)
  • Handful of Thai basil leaves

Optional Vegetables:

  • 1 courgette, sliced
  • A handful of cherry tomatoes
  • Aubergine or green beans

To Serve:

  • Jasmine rice or sticky rice
  • Lime wedges (optional)
  • Optional garnish: Toasted sesame seeds or crushed peanuts

How to make Thai Duck Curry with Pineapple

  1. Cook the Duck:
    • Heat a pan over medium heat and cook the duck slices (without oil) skin side down until the fat renders and the skin becomes crispy, about 5-6 minutes. Flip the duck and cook for another 2-3 minutes. Remove and set aside. Leave about 1-2 tablespoons of duck fat in the pan for added flavour.
  2. Make the Curry:
    • In the same pan, fry the Thai Curry Paste for about 1 minute until fragrant.
    • Add half of the coconut milk and bring it to a simmer, stirring constantly for around a minute. Then add the rest of the coconut milk.
    • Stir in the fish sauce and palm sugar.
  3. Add the Duck & Pineapple:
    • Add the duck slices, along with the pineapple chunks and any additional vegetables.
    • Let the curry simmer gently for 7-10 minutes until the vegetables are tender and the duck is fully cooked.
  4. Adjust the Seasoning:
    • Taste the curry and adjust seasoning by adding more fish sauce, for saltiness or sugar, for sweetness, as needed. If it’s too thick, thin it out with a little water.

Tips

Tips:

  • Control the Heat: Adjust the spiciness by adding a few sliced red chillies. You can also use less curry paste if you prefer a less spicy dish.

Loved by curry enthusiast globally

tik Verified curry lover

Great product and my cooking would not be same if I didn't have It. Thank you

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tik Verified curry lover

Always good 😊

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tik Verified curry lover

Super flavours - we are addicted! Particularly love the curry pastes and sauces. Mango chutney is so delicious.

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tik Verified curry lover

I have been using these curry pastes for a long time. They are so good, I'm never without them in my fridge or freezer

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tik Verified curry lover

I have been using Shemins Pastes for years. Effortless cooking with delicious results . Thank you x

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tik Verified curry lover

Live your food. Thank you for making home curries beautiful.

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tik Verified curry lover

I was disappointed that you do not sell Lime Pickle !

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tik Verified curry lover

Great as usual

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tik Verified curry lover

Great recipe

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tik Verified curry lover

My husband enjoys all the pickles but we have to buy Lime pickle elsewhere. Is this something that might be offered in the future.

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