Pineapple Duck Curry Recipe
Recipe By Serious Eats
This duck curry from katie chin's new cookbook, everyday thai cooking, is perhaps one of her richest: the generous pour of coconut milk and fat-laced duck meat definitely take the dish into stick-to-your-ribs comfort territory. Still, the bright sweetness of the pineapple and tomatoes, combined with the abundant fresh herbs and spicy curry paste, lightens the dish just enough to make it enjoyable even on a sunny october day.
4.7
14 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Pineapple Duck Curry Recipe
- 1/4 tablespoon High Heat Cooking Oil
- 1/4 Garlic Clove, Minced
- 1/4 teaspoon Minced galangal or fresh ginger
- 1/4 Fresh hot red or green chili, preferably thai, inely sliced
- 3/4 tablespoon Thick red curry paste
- 1/2 tablespoon Ish sauce
- 1/2 tablespoon Palm or brown sugar
- 1/2 Kafir lime leaves, torn in 1/2
- 2 ounce Roast chinese duck, thinly sliced
- 1/4 Asian eggplant, cut in 1/2 lengthwise and then sliced crosswise into wedges
- 1/2 cup Coconut milk
- 1/4 cup Chicken Stock
- 0.38 cup Diced fresh pineapple
- 2 Small cherry or grape tomatoes, halved
- 1 tablespoon Fresh thai or italian basil leaves
- 1 tablespoon Fresh coriander leaves
Nutrition
value
value
804
calories per serving
46 g Fat23 g Protein75 g Carbs12 g FiberOther
Current Totals
- Fat46g
- Protein23g
- Carbs75g
- Fiber12g
MacroNutrients
- Carbs75g
- Protein23g
- Fiber12g
Fats
- Fat46g
Vitamins & Minerals
- Calcium104mg
- Iron6mg
- Vitamin A631mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B983mcg
- Vitamin B12< 1mcg
- Vitamin C70mg
- Vitamin E4mg
- Copper1mcg
- Magnesium93mg
- Manganese2mg
- Phosphorus316mg
- Selenium22mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats