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Meat, South and Southeast Asian

Red curry duck with rice

Red curry duck with rice is a Thai inspired dish for 4 people, ready in 40 minutes, medium difficulty, around €4.80 per person. The key is starting the duck breast skin side down in a cold pan so the fat renders slowly and the skin crisps, paired with a coconut curry sauce where cherry tomatoes and pineapple add freshness and gentle sweetness.

Tonight, it's red curry duck with pineapple, cherry tomatoes, and coconut milk. Thailand on a plate, with jasmine rice.

Red curry duck with rice
Total time
40 min
Difficulty
Medium
Cost per person
€4.80
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Summer

This red curry pairs rich, rendered duck breast with a coconut sauce sharpened by red curry paste and fish sauce. Cherry tomatoes burst into the sauce as it simmers, while pineapple brings a sweet edge that softens the heat. Fresh basil, added at the very end, lifts the whole dish with its herbal scent. At Mon Chou, we love this one for the contrast between crisp skin and soft rice.

Save this dish for an evening when you have a bit of time, since the duck breast needs attention and a real resting period. It works well for a dinner with adults or with kids who already enjoy bolder flavors, a nice change from a standard curry. Serve it as soon as the sauce has simmered, while the duck skin is still crackling.

The ingredients

4 people

Butcher

  • Duck breasts 2

Pantry

  • Red curry pasteoften in the pantry 3 tbsp
  • Coconut milkoften in the pantry 40 cl
  • Pineapple chunksoften in the pantry 200 g
  • Fish sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Jasmine riceoften in the pantry 300 g

Fruits and vegetables

  • Cherry tomatoes 250 g
  • Basil 1 bunch

Allergens Fish, Soy

The step by step recipe

  1. Score the duck skin in a crosshatch pattern, place the breasts skin side down in a cold pan, then heat gently. 10 min

    Pour off the rendered fat as you go, saving a spoonful for the curry.

  2. Flip the breasts for 3 minutes, let them rest under foil, then slice them. 3 min

    Resting is essential, it keeps the meat pink and juicy.

  3. In a saucepan, cook the curry paste with a spoonful of duck fat, then add the coconut milk, fish sauce, and sugar. 5 min

    The red curry turns milder with the duck fat.

  4. Add the cherry tomatoes and pineapple and let simmer while the rice cooks. 12 min

    The tomatoes should just burst, not fall apart.

  5. Plate the rice, top with the sliced duck breast, spoon over the sauce, and scatter with basil.

    Cooking the duck separately keeps its skin crisp.

Our tips to get it right

  • Pick plump, meaty duck breasts and let them sit out of the fridge for 15 minutes before cooking for more even results.
  • Taste the sauce before serving and adjust the sugar or fish sauce depending on how sharp your tomatoes and pineapple are.
  • Slice the duck breast only at the last moment, right before plating, so it doesn't cool down.

The variations

  • Swap the duck for chicken or shrimp for a lighter curry you can cook straight in the sauce.
  • For a vegetarian version, use firm tofu browned in a pan and replace the fish sauce with soy sauce.
  • To save time, skip the resting step for the duck and serve it sliced right away, the skin will just be slightly less crisp.

What to serve it with

  • Extra steamed jasmine rice
  • Unsweetened iced green tea
  • Crisp cucumber on the side

Storage

Store the curry sauce and the duck breast separately in the fridge in a sealed container, for up to 2 days. Reheat the sauce gently in a saucepan and warm the duck slices briefly in a pan so they don't dry out. Freezing isn't recommended, it affects the texture of the duck.

Questions about this dish

Can you make this curry ahead of time?

Yes, you can make the sauce with the tomatoes and pineapple ahead and reheat it gently. Cook the duck breast at the last minute to keep the skin crisp.

What kind of red curry paste should you use?

A classic Thai red curry paste, sold in a jar or packet, works well here. The spicier it is, the less you may want to use.

Can you use canned pineapple instead of fresh?

Yes, drained canned pineapple works well and is actually what this recipe calls for. Just avoid the sugary syrup it comes in.

How do you know when the duck breast is cooked right?

After 10 minutes skin side down and 3 minutes on the other side, the duck should be pink in the center. Resting it under foil finishes the cooking gently and keeps the meat juicy.

How long does it take to make a red curry duck with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a red curry duck with rice?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a red curry duck with rice cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy. Always check the labels of the products you buy.

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