Thai curry with duck

Curry is a staple of Thai cuisine with so many traditional recipes changing from region to region. There are 3 main types of curry paste sold everywhere in Thailand: red, yellow and green differing in color and spiciness depending on the chilies used in the preparation. They can all be used in this duck recipe which combines the spices of curry, the sourness of pineapple and cherry tomatoes together with the sweet creaminess of coconut milk.

Heat up a frying pan on a medium heat and place the duck breasts skin down, cook for approximately 5/7 minutes until it releases the fat.

When its skin gets crispy and golden brown, turn on the other side.

When both sides are cooked and medium rare on the inside, remove from the pan, place on a chopping board, slice and leave it to rest.

Heat up the wok oil in another pan, add the curry paste and cook for a couple of minutes to release the flavors. Add the coconut milk and simmer for 5 minutes then add duck slices, sugar, salt, diced pineapple and the whole cherry tomatoes.

Cook for another 7/8 minutes and then serve garnishing with fresh basil leaves and fresh chili.