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

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The star of the show

Gluten free

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.

(13)

Medium

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£4.95

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

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.
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.
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.
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.

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Thai Duck Curry with Pineapple

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