Steps to Prepare Quick Roast Duck Red Curry (Thai)

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, roast duck red curry (thai). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Roast Duck Red Curry (Thai) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Roast Duck Red Curry (Thai) is something which I have loved my whole life. They’re fine and they look fantastic.

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 get started with this recipe, we have to first prepare a few ingredients. You can cook roast duck red curry (thai) using 17 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Roast Duck Red Curry (Thai):

1. Take 2 Tbsp red curry paste
2. Get 400 ml coconut milk
3. Make ready 3 kafir lime leaves
4. Take 1 small bunch Thai Basil or Basil
5. Take 1 Red Chilli (cut)
6. Get 150 grams pineapple
7. Take 3-4 cherry tomatoes
8. Prepare 1 Tbsp fish sauce
9. Get 3 Tbsp sugar
10. Take 1 Tbsp cooking oil
11. Take 1/4 cup water
12. Prepare 1/4 Tsp salt (optional)
13. Make ready Roast duck
14. Get 200 grams duck breast with skin
15. Take 1 Tbsp five spice
16. Take 1 tsp grounded coriander
17. Take 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.

Instructions to make Roast Duck Red Curry (Thai):

1. For simple roast duck. Pre heat the oven for 190 Degree C
2. 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.
3. 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.
4. 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.
5. Now, we will make the curry. Prepare all ingredients for the curry.
6. 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.
7. 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.
8. Add fish sauce, salt and sugar then add pineapple and tomatoes. Reduce to low heat.
9. 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.
10. 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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