Fast Recipes

Red duck curry with pineapple and tamarind

Australian Gourmet Traveller fast recipe for red duck curry with pineapple and tamarind

By Christine Osmond
  • Serves 4
Red duck curry with pineapple and tamarind
Red duck curry with pineapple and tamarind


  • 400 ml can coconut cream, unshaken
  • 1½ tbsp red curry paste, or to taste
  • 2 tbsp fish sauce
  • 2 tbsp grated palm sugar
  • 1 tbsp tamarind concentrate
  • 2 kaffir lime leaves
  • 2 400ml cans coconut milk
  • ½ small pineapple (about 1kg), peeled, halved lengthways, cored and cut into 7mm-thick slices
  • 1 Chinese barbecued duck, chopped
  • 1 fresh long red chilli, seeded and thinly sliced, to serve
  • To serve: steamed jasmine rice and snowpea shoots


  • 1
    Remove top layer of cream from unshaken can of coconut cream, place in a casserole or stainless steel wok and stir frequently over low heat for 6-8 minutes or until cream begins to separate. Add curry paste and stir for another 2-3 minutes or until fragrant, then add fish sauce, palm sugar, tamarind and lime leaves. Stir for 5 minutes or until mixture darkens slightly, then add remaining coconut cream and coconut milk and slowly bring to just below the boil. Add pineapple and duck and cook for another 5 minutes or until just warmed through. Serve curry scattered with sliced red chilli and snowpea shoots over steamed rice.


Drink Suggestion: 2004 Jacob’s Creek Reserve Riesling.