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Red duck & pineapple curry


  • Heat a little oil in a wok (or large non-stick pan) and briefly sauté the ginger, lime leaves, sliced small chillies, lemongrass and garlic. 
  • Add the duck and toss until sealed, adding a little more oil if needed. 
  • Then add the brown sugar and toss until lightly caramelised, before adding the curry paste and stirring to toast the spices. 
  • Add ½ can coconut cream with the stock, beans, eggplant and fish sauce. Turn down the heat, mix well and gently cook until the duck and eggplant are tender, adding more coconut cream if needed. 
  • Then add the pineapple and coriander. Mix and briefly cook to heat through. 
  • Serve the curry on a bed of steamed rice in individual bowls with the sliced long chillies and spring onions sprinkled on top.


  • vegetable oil
  • 1 heaped tspn grated fresh ginger
  • 4 kaffir lime leaves, shredded
  • 2 small red chillies, seeded & sliced
  • 1 lemongrass stalk, white part only, cleaned, smashed & very finely sliced
  • 1 large garlic clove, crushed
  • 2 large duck breasts, cubed
  • 1 heaped tbsp brown sugar
  • 1 level tbsp red curry paste
  • ½-1 can coconut cream
  • ½ cup chicken stock
  • 8 green beans, halved
  • 1-2 Japanese eggplants, sliced & halved
  • ½ tbsp Asian fish sauce
  • ½ fresh pineapple, peeled, cored & cut into chunks
  • 1 tbsp chopped fresh coriander
  • 2 long red chillies, sliced
  • 2 spring (green) onions, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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