Red duck curry with pineapple and tamarind

AT A GLANCE

  • Serves 4 people

  • 400 ml can coconut cream, unshaken
  • 1½ tbsp red curry paste, or to taste
  • 2 tbsp fish sauce
  • 2 tbsp grated palm sugar
  • 1 tbsp tamarind concentrate
  • 2 kaffir lime leaves
  • 2 400ml cans coconut milk
  • ½ small pineapple (about 1kg), peeled, halved lengthways, cored and cut into 7mm-thick slices
  • 1 Chinese barbecued duck, chopped
  • 1 fresh long red chilli, seeded and thinly sliced, to serve
  • To serve: steamed jasmine rice and snowpea shoots
01   Remove top layer of cream from unshaken can of coconut cream, place in a casserole or stainless steel wok and stir frequently over low heat for 6-8 minutes or until cream begins to separate. Add curry paste and stir for another 2-3 minutes or until fragrant, then add fish sauce, palm sugar, tamarind and lime leaves. Stir for 5 minutes or until mixture darkens slightly, then add remaining coconut cream and coconut milk and slowly bring to just below the boil. Add pineapple and duck and cook for another 5 minutes or until just warmed through. Serve curry scattered with sliced red chilli and snowpea shoots over steamed rice.

Topics:

CHILLIES, FAST, TAMARIND, PINEAPPLE, DRINK SUGGESTION, DUCK, MAIN, COCONUT, SUMMER, THAI

Recipe:

CHRISTINE OSMOND

Photography:

BEN DEARNLEY

Styling:

KRISTEN ANDERSON

Drinking Suggestion:

2004 JACOB’S CREEK RESERVE RIESLING.

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