thai

Red Curry Duck With Pineapple and Tomatoes

Name: Red Curry Duck With Pineapple and Tomatoes
Yield: 1 serving
Cuisine: thai
Ingredients: 116 g duck breast, cooked, sliced; 130 g coconut milk, full fat; 20 g red curry paste; 94 g pineapple chunks; 101 g tomato, wedges; 9 g fish sauce; 6 g palm sugar; 9 g Thai basil leaves; 94 g jasmine rice, cooked

This simmered dish pairs duck breast, cooked, sliced with red curry paste, pineapple chunks and coconut milk, full fat. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

58 g Carbohydrates

33 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

116g duck breast, cooked, sliced 143 kcal
130g coconut milk, full fat 256 kcal
20g red curry paste 36 kcal
94g pineapple chunks 47 kcal
101g tomato, wedges 18 kcal
9g fish sauce 3 kcal
6g palm sugar 23 kcal
9g Thai basil leaves 3 kcal
94g jasmine rice, cooked 122 kcal

Cooking instructions

duck breast
Heat a small pot over medium. Spoon off and reserve 1 to 2 teaspoons of duck fat if excess is visible; keep some for flavor.
red curry paste
Add curry paste to the pot and cook 30 seconds, stirring.
coconut milk
Pour in coconut milk and bring to a gentle simmer.
duck breastpineapple chunkstomato
Add duck, pineapple, and tomatoes. Simmer 6 to 8 minutes until flavors meld and duck is heated through.
fish saucepalm sugarThai basil leaves
Season with fish sauce and palm sugar, then stir in basil.
jasmine rice
Serve with rice.