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Thai red duck with sticky pineapple rice

Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner.

Thai red duck with sticky pineapple rice
Prep 20 minutes | Cook 15 minutes | Serves 2 | Easy


  • 2 duck breasts, skin removed and discarded

  • 1 tbsp Thai red curry paste

  • zest and juice 1 lime, plus extra wedges to serve

  • 140g jasmine rice

  • 125ml light coconut milk, from a can

  • 140g frozen peas

  • 50g beansprouts

  • ½ red onion, diced

  • 100g fresh pineapple, cubed

  • 1 red chilli, deseeded and finely chopped

  • ¼ small pack coriander, stalks finely chopped, leaves roughly chopped

Recipe from good food - click here for method

The Yorkshire Meat Company


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