Duck and Pineapple Curry

READY IN: 35mins
Recipe by Jewelies

From Delicious Magazine - I haven't tried this yet but wanted to store it here.

Top Review by Peter J

Mmmm, really good curry that had fantastic flavour and some sweet and sour type characteristics that went together superbly with the duck! Rather than try and dice all the duck I left a lot of it whole like legs, wings etc which I thought added to the presentation. I like a bit of heat in my curries so used a mix of three small hot fresh chillies, and one of each of a dried habanero, a chipotle and a jalapeno with all the seeds in place. Because of what was available I had to make a few changes, I used standard fresh basil instead of Thai, ginger instead of galangal and because I couldn't find any shrimp paste I dry-fried a handful of prawns (shrimp) for around 15 minutes, sliced and ground with the mortar and pestle. A really great meal served over rice, thanks Jewelies!

Ingredients Nutrition


  1. To make make curry paste soak chillies in water for 1-2 minutes or until soft.
  2. Remove stems and seeds and roughly chop.
  3. Heat frypan over high heat, wrap shrimp paste in foil and heat in the pan for 5 minutes or until fragrant.
  4. Cool then use a mortar and pestle to pound the shrimp paste and remaining curry paste ingredients into a fine paste, adding a little water if necessary.
  5. Or chop ingredients into a paste using a small food processor.
  6. To make duck curry, place coconut milk and curry paste in a saucepan over medium heat and bring to boil.
  7. Reduce heat to low and simmer for 5 minutes.
  8. Add duck, stock, sugar, fish sauce, beans, lime leaves and a pinch of salt and simmer for 5 minutes.
  9. Add tomatoes and pineapple and cook for another 3 minutes.
  10. Just before serving stir in basil leaves.
  11. Serve over rice.

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