Red Curry Of Duck And Pineapple Recipe

Cooking Directions

• STEP 1.Heat oil in a large pan and sauté the red curry paste until fragrant.
• STEP 2.Add the duck meat and cook until browned on all sides.
• STEP 3.Pour in the coconut milk and bring to a simmer. Add the pineapple chunks and simmer for another 10 minutes.
• STEP 4.Season with fish sauce and sugar to taste. Serve the curry hot with steamed rice.

Cooking Tips

• For a spicier curry, add more red curry paste.
• If you prefer a milder curry, reduce the amount of red curry paste.
• You can substitute duck meat with chicken or tofu if desired.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Garnish with fresh cilantro leaves and serve with steamed rice or naan bread.