Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roast duck red curry (thai). It is 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 popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Roast Duck Red Curry (Thai) is something that I’ve loved my whole life.
There is nothing quite so exciting, yet at the same time comforting, as the first time you get to eat a great Thai Duck Red Curry. This recipe with Roast Duck is the best because the duck is kept tender whilst absorbing the tastes and flavors of the Thai red curry. Rub salt and pepper into the skin of the prasuma whole duck.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have roast duck red curry (thai) using 17 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Roast Duck Red Curry (Thai):
- Get 2 Tbsp red curry paste
- Get 400 ml coconut milk
- Take 3 kafir lime leaves
- Make ready 1 small bunch Thai Basil or Basil
- Prepare 1 Red Chilli (cut)
- Prepare 150 grams pineapple
- Get 3-4 cherry tomatoes
- Take 1 Tbsp fish sauce
- Get 3 Tbsp sugar
- Take 1 Tbsp cooking oil
- Take 1/4 cup water
- Take 1/4 Tsp salt (optional)
- Take Roast duck
- Prepare 200 grams duck breast with skin
- Prepare 1 Tbsp five spice
- Get 1 tsp grounded coriander
- Make ready Salt and Pepper
Add lemongrass, galangal and fish sauce. Next prepare the duck for the curry; score the skin of the duck breasts in a crisscross pattern with a very sharp knife. Season generously with salt and pepper and rub into the skin thoroughly. Place the duck breasts, skin-side down, in a dry, hot frying pan.
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.
Remove the duck breast from the pan and place skin side up in a roasting tray. Roast until done to your liking. From the tin of coconut milk, scoop out the solid part if possible and place in a wok or pan. Learn how to make a Red Duck Curry made with duck breast. An easy creamy Thai red curry recipe that's simple to make at home.
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’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
