Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, roast duck red curry (thai). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Thai Red Curry with Roasted Duck Recipe (Kaeng Phed Ped Yang). Red Curry with Roasted Duck is popular on Thai restaurant menus especially in the West. It is not the kind of dish that Thai people would usually make at home but is a good choice for a special occasion such as a dinner party.
Roast Duck Red Curry (Thai) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Roast Duck Red Curry (Thai) is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. 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):
- Take 2 Tbsp red curry paste
- Take 400 ml coconut milk
- Take 3 kafir lime leaves
- Make ready 1 small bunch Thai Basil or Basil
- Take 1 Red Chilli (cut)
- Prepare 150 grams pineapple
- Take 3-4 cherry tomatoes
- Make ready 1 Tbsp fish sauce
- Take 3 Tbsp sugar
- Prepare 1 Tbsp cooking oil
- Make ready 1/4 cup water
- Get 1/4 Tsp salt (optional)
- Make ready Roast duck
- Get 200 grams duck breast with skin
- Get 1 Tbsp five spice
- Take 1 tsp grounded coriander
- Prepare Salt and Pepper
Rub the legs with the five-spice and a little salt. Add kaffir lime leaves, tamarind juice and chilli. Roast Duck In Thai Red Curry. A Thai red curry recipe with duck or goose.
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.
So here it is: Red curry duck with a Thai mom's seal of approval. The highlights of this curry are, other than the duck, that great warm-rich feeling you get when you combine coconut milk and chiles, and the sweet-tart high notes of the. * Note: Red Thai curry paste is not to be confused with red Thai chili paste, which is a totally different product. * Also, if you already have red Thai curry Thai duck curry. Before you get started, get the veggies ready. You'll need some minced garlic, minced fresh ginger, sliced red onions, sliced bell. Roast Duck Curry can change your life; it happened to our neighbors.
So that is going to wrap this up for this exceptional food roast duck red curry (thai) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
