Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, roast duck red curry (thai). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Roast Duck Red Curry (Thai) is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Roast Duck Red Curry (Thai) is something that I have loved my whole life. They are nice and they look wonderful.
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 begin with this recipe, we have to 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.
The ingredients needed to make Roast Duck Red Curry (Thai):
- Take 2 Tbsp red curry paste
- Prepare 400 ml coconut milk
- Take 3 kafir lime leaves
- Take 1 small bunch Thai Basil or Basil
- Get 1 Red Chilli (cut)
- Prepare 150 grams pineapple
- Prepare 3-4 cherry tomatoes
- Take 1 Tbsp fish sauce
- Take 3 Tbsp sugar
- Make ready 1 Tbsp cooking oil
- Take 1/4 cup water
- Take 1/4 Tsp salt (optional)
- Make ready Roast duck
- Get 200 grams duck breast with skin
- Get 1 Tbsp five spice
- Make ready 1 tsp grounded coriander
- Make ready Salt and Pepper
Add lemongrass, galangal and fish sauce. This Thai roast red duck curry is full of fresh flavours. It looks impressive on the table, but buying the curry paste ready-made makes this a really easy supper. Next prepare the duck for the curry; score the skin of the duck breasts in a crisscross pattern with a very sharp knife.
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.
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. Immediately turn down the heat and cook over a very low heat to render down the fat. This duck curry from Katie Chin's new cookbook, Everyday Thai Cooking, is perhaps one of her richest: the generous pour of coconut milk and fat-laced duck meat definitely take the dish into stick-to-your-ribs comfort territory. Still, the bright sweetness of the pineapple and tomatoes, combined with the abundant fresh herbs and spicy curry paste, lightens the dish just enough to make it.
So that’s going to wrap this up for this special food roast duck red curry (thai) recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
