Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, roast duck red curry (thai). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Roast Duck Red Curry (Thai) is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Roast Duck Red Curry (Thai) is something that I’ve loved my whole 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 recipe, we must prepare a few components. You can cook roast duck red curry (thai) using 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Roast Duck Red Curry (Thai):
- Make ready 2 Tbsp red curry paste
- Make ready 400 ml coconut milk
- Make ready 3 kafir lime leaves
- Prepare 1 small bunch Thai Basil or Basil
- Get 1 Red Chilli (cut)
- Make ready 150 grams pineapple
- Take 3-4 cherry tomatoes
- Prepare 1 Tbsp fish sauce
- Make ready 3 Tbsp sugar
- Prepare 1 Tbsp cooking oil
- Take 1/4 cup water
- Take 1/4 Tsp salt (optional)
- Make ready Roast duck
- Take 200 grams duck breast with skin
- Prepare 1 Tbsp five spice
- Prepare 1 tsp grounded coriander
- Make ready Salt and Pepper
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. Add kaffir lime leaves, tamarind juice and chilli.
Steps 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.
A delcious Thai red curry made with moist and tender roasted duck combined with pineapple and grapes, tomatoes and several other ingredients. Add kaffir lime leaves, tamarind juice and chilli. Made with already roasted duck, this curry is full of flavour and ready in mere minutes. Plan ahead and roast the duck beforehand to get a head-start on dinner; it can even be done a day or two before. Spicy and flavourful, Roasted Duck in Thai Red Curry recipe is best enjoyed with steamed Jasmine rice.
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