Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, roast duck red curry (thai). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Roast Duck Red Curry (Thai) is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Roast Duck Red Curry (Thai) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook roast duck red curry (thai) using 17 ingredients and 10 steps. Here is how you cook that.
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The ingredients needed to make Roast Duck Red Curry (Thai):
- Prepare 2 Tbsp red curry paste
- Prepare 400 ml coconut milk
- Make ready 3 kafir lime leaves
- Take 1 small bunch Thai Basil or Basil
- Prepare 1 Red Chilli (cut)
- Make ready 150 grams pineapple
- Prepare 3-4 cherry tomatoes
- Make ready 1 Tbsp fish sauce
- Make ready 3 Tbsp sugar
- Make ready 1 Tbsp cooking oil
- Take 1/4 cup water
- Take 1/4 Tsp salt (optional)
- Get Roast duck
- Get 200 grams duck breast with skin
- Make ready 1 Tbsp five spice
- Prepare 1 tsp grounded coriander
- Make ready Salt and Pepper
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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.
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