Pineapple Curry with Duck.
Pineapple Curry tastes exotic but it’s super easy to make with one of those fresh pineapples in markets these days. We used some leftover duck breasts from an earlier experiment, but pork or chicken or tofu would work as well. Makes 4 servings.
Ingredients:
1 lb protein: duck breast or boneless chicken or pork or tofu sliced into bite size pieces
1 can (13.5 oz) Chaokoh coconut milk or equivalent*
3 T Red Curry Paste (Mae Ploy or Maesri brands)**
1 c fressh pineapple, cut into 1 inch cubes
½ c cherry tomatoes
½ c bell peppers, cut into 1 inch squares (optional)
Generous handful fresh basil, chopped
Method: if using duck, score the skin then place skin side down in a nonstick skillet over very low heat. As fat renders, slowly increase the heat until it is finally hot enough to crisp the skin. Flip the breasts and cook another 2 minutes for rare/medium rare. Then proceed with the recipe. (Save the duck fat for another use.)
Spoon out 3 T thick coconut cream into a skillet and heat till it liquifies*; if using raw protein sauté gently till cooked through along with optional bell pepper. Add red curry paste and the remainder of the coconut milk and stir to combine. Add pineapple, cherry tomatoes and duck if using and heat through. Stir in fresh basil and serve over rice.
*Chaokoh coconut milk is widely used in Thai kitchens. It separates in the can into fat and liquid. If you use another brand which is all liquid you will need to start with a little oil for sautéing and you may also need to cook down the sauce before adding pineapple and tomatoes.
**Our go-to is Maesri but we were out and found Mae Ploy Red Curry Paste at our local Walmart, of all places. It is less dense than Maesri so if using the latter consider starting with 2 T then adding to taste. You want a flavor profile with just a bit of heat.
