Easiest Way to Prepare Favorite Roast Duck Red Curry (Thai)

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, roast duck red curry (thai). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Roast Duck Red Curry (Thai) is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Roast Duck Red Curry (Thai) is something which I have loved my entire life.

Get the recipe for Thai Red Curry with Roasted Duck » Thomas Payne. We recommend using the Mae Ploy brand of canned coconut milk; its high fat content makes for a rich and luxurious curry. Thai Red Curry with Roasted Duck. Thai Red Curry with Roasted Duck Recipe (Kaeng Phed Ped Yang).

To begin with this particular recipe, we must first prepare a few ingredients. You can cook roast duck red curry (thai) using 17 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Roast Duck Red Curry (Thai):

1. Prepare 2 Tbsp red curry paste
2. Get 400 ml coconut milk
3. Prepare 3 kafir lime leaves
4. Make ready 1 small bunch Thai Basil or Basil
5. Get 1 Red Chilli (cut)
6. Take 150 grams pineapple
7. Prepare 3-4 cherry tomatoes
8. Make ready 1 Tbsp fish sauce
9. Make ready 3 Tbsp sugar
10. Prepare 1 Tbsp cooking oil
11. Prepare 1/4 cup water
12. Take 1/4 Tsp salt (optional)
13. Get Roast duck
14. Make ready 200 grams duck breast with skin
15. Make ready 1 Tbsp five spice
16. Make ready 1 tsp grounded coriander
17. Get Salt and Pepper

A delcious Thai red curry made with moist and tender roasted duck combined with pineapple and grapes, tomatoes and several other ingredients. 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. Add kaffir lime leaves, tamarind juice and chilli.

Instructions to make Roast Duck Red Curry (Thai):

1. For simple roast duck. Pre heat the oven for 190 Degree C
2. 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.
3. 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.
4. 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.
5. Now, we will make the curry. Prepare all ingredients for the curry.
6. 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.
7. 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.
8. Add fish sauce, salt and sugar then add pineapple and tomatoes. Reduce to low heat.
9. 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.
10. Add Thai basil and stir. And it’s now ready to be served.

It looks impressive on the table, but buying Thai red curry paste makes it a really easy curry dinner. Add kaffir lime leaves, tamarind juice and chilli. The leftover roast turkey will make a very delicious curry! Spicy and flavourful, Roasted Duck in Thai Red Curry recipe is best enjoyed with steamed Jasmine rice. Add the cut-up duck to the curry mixture and increase the heat to medium.

So that is going to wrap it up with this special food roast duck red curry (thai) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!