Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, roast duck red curry (thai). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
How to Make Thai Red Curry with Roast Duck with Cooking Tips - Step by Step. Marinate the Duck Breasts Before Frying. A delcious Thai red curry made with moist and tender roasted duck combined with pineapple and grapes, tomatoes and several other ingredients.
Roast Duck Red Curry (Thai) is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Roast Duck Red Curry (Thai) is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have roast duck red curry (thai) using 17 ingredients and 10 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Roast Duck Red Curry (Thai):
- Make ready 2 Tbsp red curry paste
- Take 400 ml coconut milk
- Take 3 kafir lime leaves
- Get 1 small bunch Thai Basil or Basil
- Get 1 Red Chilli (cut)
- Make ready 150 grams pineapple
- Make ready 3-4 cherry tomatoes
- Take 1 Tbsp fish sauce
- Take 3 Tbsp sugar
- Take 1 Tbsp cooking oil
- Take 1/4 cup water
- Prepare 1/4 Tsp salt (optional)
- Prepare Roast duck
- Prepare 200 grams duck breast with skin
- Make ready 1 Tbsp five spice
- Take 1 tsp grounded coriander
- Get Salt and Pepper
Thai Red Curry with Roasted Duck. This Thai duck curry is full of fresh flavours. It looks impressive on the table, but buying Thai red curry paste makes it a really easy curry dinner. Phead = Spicy; Ped = Duck; Yang = Roast Roasted duck with red curry is a meal the Thai people usually have only on special occasions.
Instructions
Instructions to make Roast Duck Red Curry (Thai):
- For simple roast duck. Pre heat the oven for 190 Degree C
- Score duck skin. Then rub mixture of five spice, ground coriander, salt and pepper on the skin. Also put salt and pepper on the flesh side.
- Put duck skin side down in a cold pan. Turn the heat to medium and cook for 3 minutes. Then reduce to low and leave the duck skin to render for 5-8 minutes. Check the skin and move the duck a couple of times during cooking.
- Finish the duck in the oven for 10 minutes. Duck will still be pink and tender. After coming out from the oven, rest the duck for 5-8 minutes. Then cut to pieces. Leave it aside.
- Now, we will make the curry. Prepare all ingredients for the curry.
- Heat up the pan with the cooking oil added, then cook the curry paste (with low heat). Keep moving it in the pan, we don’t want to burn it. Cook until it smells fragrant.
- Add 2/3 of the coconut milk. Cook the paste and coconut milk by stiring them together. Bring it up to the boil then reduce to medium heat.
- Add fish sauce, salt and sugar then add pineapple and tomatoes. Reduce to low heat.
- Add roast duck. Add water, the rest of coconut milk, kafir lime leaves and red chilli. Don’t stir. Bring it up to the boil. Then turn off the heat.
- Add Thai basil and stir. And it’s now ready to be served.
You can find fresh lychee at any asian market and many regular markets. If you cannot find it you can use either canned lychee or small grapes instead. Add kaffir lime leaves, tamarind juice and chilli. Roast Duck In Thai Red Curry. * Note: Red Thai curry paste is not to be confused with red Thai chili paste, which is a totally different product. * Also, if you already have red Thai curry Thai duck curry. Before you get started, get the veggies ready.
So that is going to wrap this up with this exceptional food roast duck red curry (thai) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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