Photo: Swathi Handique
Tender duck & pineapple red curry
9 ingredients
20 min
Serves 6
openrecipes
This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertaining
Estimated Nutrition (whole recipe, rough)
772
Calories
24g
Protein
55g
Fat
49g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 duck legs
- 2 tbsp light brown sugar
- 4 tbsp red Thai curry paste
- 1 can coconut milk
- 2 tbsp fish sauce
- 6 kaffir lime leaves
- 1 small pineapple , peeled, cored and cut into chunks
- 1 red chilli , deseeded and finely sliced, to serve (optional)
- Thai basil leaves , to serve (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes