📝 About This Recipe
This iconic Thai dish is a masterpiece of culinary balance, marrying the rich, gamey depth of roasted duck with a vibrant, aromatic red curry sauce. Unlike other curries, this version features sweet pineapple, tart cherry tomatoes, and floral lychees to cut through the richness of the poultry. It is a celebratory meal that embodies the four pillars of Thai flavor: sweet, sour, salty, and spicy.
🥗 Ingredients
The Protein
- 1 lb Roasted Duck Breast or Half Duck (pre-roasted from a Chinese deli or homemade, sliced into bite-sized pieces)
The Curry Base
- 3-4 tablespoons Red Curry Paste (high-quality brand like Mae Ploy or Maesri)
- 1 cup Coconut Cream (the thick part at the top of the can)
- 1 cup Coconut Milk (full fat for the best mouthfeel)
- 1 tablespoon Vegetable Oil (only if the coconut cream doesn't separate)
Fruits and Vegetables
- 1/2 cup Pineapple Chunks (fresh or canned)
- 8-10 pieces Cherry Tomatoes (kept whole)
- 6-8 pieces Lychees or Rambutans (peeled and pitted, or canned in syrup)
- 1/2 piece Red Bell Pepper (sliced into strips)
Seasonings and Aromatics
- 1.5 tablespoons Fish Sauce (adjust to taste for saltiness)
- 1 tablespoon Palm Sugar (finely chopped; brown sugar is a suitable substitute)
- 4 pieces Makrut Lime Leaves (torn to release oils)
- 1 handful Thai Sweet Basil (Horapa) (fresh leaves only)
- 2 pieces Red Spur Chilies (sliced diagonally for garnish)
👨🍳 Instructions
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1
Prepare the duck by slicing the roasted meat into 1/2-inch thick pieces, keeping the skin intact for maximum flavor and texture.
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2
In a heavy-bottomed pot or wok over medium heat, add the thick coconut cream. Stir constantly for 3-5 minutes until the oil begins to separate from the cream (look for small glistening droplets on the surface).
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3
Add the red curry paste to the split coconut cream. Fry the paste for 2-3 minutes, stirring vigorously, until it becomes incredibly fragrant and the oil turns a bright, deep red.
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4
Pour in the remaining coconut milk and bring the mixture to a gentle simmer. Do not let it reach a rolling boil, as this can cause the coconut milk to curdle.
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5
Season the sauce with fish sauce and palm sugar. Stir until the sugar is completely dissolved.
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6
Add the sliced roasted duck and the torn makrut lime leaves to the pot. Simmer gently for 5 minutes to allow the duck to absorb the curry flavors.
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7
Gently fold in the pineapple chunks, cherry tomatoes, and red bell peppers. Cook for another 3 minutes until the tomatoes just begin to soften but haven't burst.
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8
Add the lychees last, as they are delicate. Stir gently to warm them through for about 1 minute.
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9
Taste the curry. It should be a perfect harmony of creamy, salty, and sweet with a spicy finish. Add more fish sauce for salt or sugar for sweetness if needed.
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10
Turn off the heat and immediately stir in the Thai sweet basil leaves. The residual heat will wilt them and release their anise-like aroma.
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11
Transfer to a serving bowl and garnish with the diagonal slices of red spur chilies and a few extra basil leaves.
💡 Chef's Tips
If you can't find roasted duck, you can pan-sear duck breasts skin-side down until crispy before slicing. Always 'fry' your curry paste in coconut cream first; this 'blooms' the spices and creates a much deeper flavor profile. If the curry is too thick, add a splash of water or chicken stock to reach your desired consistency. Use fresh Makrut lime leaves if possible; the dried ones lack the vibrant citrus punch essential for this dish. Don't overcook the fruit—the pineapple and lychee should provide a juicy, fresh burst in every bite.
🍽️ Serving Suggestions
Serve steaming hot alongside a bowl of fragrant Jasmine rice to soak up the creamy sauce. Pair with a crisp, off-dry Riesling or a Gewürztraminer to complement the spice and fruitiness. A side of Thai cucumber relish (Ajat) provides a refreshing, crunchy contrast to the rich duck. For an authentic touch, serve with a small dish of 'Prik Nam Pla' (fish sauce with chopped chilies) for those who want extra heat.