search saves

Duck and Pineapple Curry

Duck and Pineapple Curry created by Peter J

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

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • To make make curry paste soak chillies in water for 1-2 minutes or until soft.
  • Remove stems and seeds and roughly chop.
  • Heat frypan over high heat, wrap shrimp paste in foil and heat in the pan for 5 minutes or until fragrant.
  • 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.
  • Or chop ingredients into a paste using a small food processor.
  • To make duck curry, place coconut milk and curry paste in a saucepan over medium heat and bring to boil.
  • Reduce heat to low and simmer for 5 minutes.
  • Add duck, stock, sugar, fish sauce, beans, lime leaves and a pinch of salt and simmer for 5 minutes.
  • Add tomatoes and pineapple and cook for another 3 minutes.
  • Just before serving stir in basil leaves.
  • Serve over rice.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Jewelies
Contributor
@Jewelies
Contributor
"From Delicious Magazine - I haven't tried this yet but wanted to store it here."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Peter J
    Duck and Pineapple Curry Created by Peter J
    Reply
  2. 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!
    Reply
  3. 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!
    Reply
  4. Jewelies
    From Delicious Magazine - I haven't tried this yet but wanted to store it here.
Advertisement