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Before you jump to Roast Duck Red Curry (Thai) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got benefit from reading it, now let’s go back to roast duck red curry (thai) recipe. You can have roast duck red curry (thai) using 17 ingredients and 10 steps. Here is how you do it.
The ingredients needed to cook Roast Duck Red Curry (Thai):
- Use 2 Tbsp red curry paste
- Take 400 ml coconut milk
- Use 3 kafir lime leaves
- Get 1 small bunch Thai Basil or Basil
- Prepare 1 Red Chilli (cut)
- Use 150 grams pineapple
- Prepare 3-4 cherry tomatoes
- Use 1 Tbsp fish sauce
- You need 3 Tbsp sugar
- Use 1 Tbsp cooking oil
- Get 1/4 cup water
- Take 1/4 Tsp salt (optional)
- You need Roast duck
- You need 200 grams duck breast with skin
- Take 1 Tbsp five spice
- You need 1 tsp grounded coriander
- Get Salt and Pepper
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.
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