Sweet and Spicy Thai Red Curry with Roasted Duck

This is a dish that perfectly balances sweet and savory, which is not always an easy thing to do in Thai curries.

The addition of pineapple to this dish brings a unique combination of sweetness and acidity, enhancing the overall taste while helping to balance the spiciness of the chile peppers, creating a truly intriguing flavor profile.

But wait…there’s more.

Instead of the chicken typically used in many Thai red curry recipes, this recipe uses delicious duck breasts.

The roasted duck, with its rich and flavorful meat, adds a touch of indulgence to this dish, elevating it to a level of luxury that is hard to resist.

And who doesn’t love a juicy, tender duck breast with crispy, caramelized skin?

Thai Curries, Spicy Thai Curry, Sweet Thai Curry, Duck Curry, Thai food for two, Curry for two

Dinner, Poultry, Duck

Thai

Yield: 2

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Sweet and Spicy Thai Red Curry with Duck

Level: Easy

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Ingredients

For the Duck:

• 2 skin-on duck breasts
• ½ teaspoon Chinese five spice powder
• 1 teaspoon dark brown sugar
• ¼ teaspoon salt
• ¼ teaspoon ginger powder

For the Red Curry:

• 1 tablespoon vegetable or peanut oil
• 1 shallot, finely minced
• 2 tablespoons Thai red curry paste
• 1 cup unsweetened coconut milk
• Zest and juice of 1 lime
• 1 teaspoon fish sauce
• ½ tablespoon dark brown sugar
• Salt and pepper
• ½ pound green beans
• ½ cup fresh pineapple chunks
• 2-3 Thai or serrano chiles
• 5 Thai basil leaves
• 1 cup cooked jasmine rice, for serving

Preparation

Marinate the Duck:

1. Score the duck skin shallowly on a diagonal.
2. Combine five-spice powder, brown sugar, salt, and ginger powder in a small bowl. Salt the skin side of the duck and then flip over. Sprinkle the spice mixture on the meat side.
3. Move the duck, skin-side down, to a wire rack with a cutting board or baking pan underneath (this will catch the moisture being removed by the salt)
4. Let the duck marinate for at least 30 minutes and up to 2 hours, uncovered at room temperature, to let the skin dry.

Pan Roast Duck:

1. Lift the duck breasts up and carefully dry the skin side with a paper towel.
2. Heat a medium-sized pan over medium heat until hot. Place the seasoned duck in the pan, skin side down. Cook for 6-7 minutes or until the skin is browned and crispy. Flip the duck and cook for an additional 3 to 4 minutes for a medium doneness (reaching 140°F). Transfer the duck to a cutting board, placing it skin side up, and let it rest for at least 10 minutes.
3. Once cool to the touch, cut duck breasts into bite-sized pieces.

Make Curry and Serve:

1. Heat oil in a large skillet over medium-high heat. Add shallots and garlic and sauté until tender, about 5 minutes. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste stuck to the bottom.
2. Add green beans, fish sauce, lime zest and juice. Simmer until the sauce thickens slightly and the green beans are tender, about 5-6 minutes, stirring frequently.
3. Add duck and pineapple chunks and simmer for another 4-5 minutes, until duck is warm and pineapple is fork-tender.
4. Serve with Thai jasmine rice and a scattering of ripped Thai basil leaves on top.

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