Tender Duck Pineapple Red Curry Recipes
TENDER DUCK & PINEAPPLE RED CURRY
This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertaining
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof frying pan or casserole dish on a low heat for a good 10-15 mins, turning once, until coloured all over. Remove from the pan. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Stir in the coconut milk and half a can of water. Simmer and stir until everything is combined, then add the fish sauce and lime leaves.
- Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is really tender. Lift the duck legs into a serving dish and remove fat from the sauce, if you like. The curry can be prepared to this stage up to 2 days ahead and left in the fridge, in which case it will be easier to remove the fat.
- Place the pan back on the heat, add the pineapple and simmer for 2 mins. Adjust the seasoning, adding more fish sauce for salt, and more sugar for sweetness. At the last moment, stir through half the chilli and half the Thai basil leaves, if using, pour over the duck, then scatter with the rest of the chilli and basil. Serve with jasmine rice
Nutrition Facts : Calories 659 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2.29 milligram of sodium
BEEF AND PINEAPPLE RED CURRY
Red Thai curry paste, rich with dried red chiles, is great with beef, chicken, fish, or shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned, 2 minutes. Add green beans and pineapple and cook, stirring, until pineapple starts to release juices, 1 minute. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until green beans are crisp-tender, 8 minutes. Serve over rice, topped with basil.
Nutrition Facts : Calories 379 g, Fat 23 g, Fiber 5 g, Protein 25 g, SaturatedFat 14 g
THAI RED CHICKEN CURRY WITH PINEAPPLE
Just took a general idea from other recipes and combined the bits that worked and had positive feedback for this chicken and pineapple curry dish.
Provided by Steve Cannon
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Taste and adjust seasonings in curry before serving over cooked rice.
Nutrition Facts : Calories 622 calories, Carbohydrate 92.7 g, Cholesterol 32.3 mg, Fat 18.4 g, Fiber 4.3 g, Protein 21.2 g, SaturatedFat 13.3 g, Sodium 367 mg, Sugar 11.1 g
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