Roast Duck Red Curry (Thai)
Roast Duck Red Curry (Thai)

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roast duck red curry (thai). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Roast Duck Red Curry (Thai) is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Roast Duck Red Curry (Thai) is something which I’ve loved my whole life.

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.

To get started with this recipe, we must 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):
  1. Get 2 Tbsp red curry paste
  2. Take 400 ml coconut milk
  3. Get 3 kafir lime leaves
  4. Get 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. Make ready 3 Tbsp sugar
  10. Take 1 Tbsp cooking oil
  11. Prepare 1/4 cup water
  12. Take 1/4 Tsp salt (optional)
  13. Get Roast duck
  14. Take 200 grams duck breast with skin
  15. Make ready 1 Tbsp five spice
  16. Make ready 1 tsp grounded coriander
  17. Make ready Salt and Pepper

Thai Red Curry with Roasted Duck. This Thai duck curry is full of fresh flavours. It looks impressive on the table, but buying Thai red curry paste makes it a really easy curry dinner. Add kaffir lime leaves, tamarind juice and chilli.

Steps 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.

Roast Duck In Thai Red Curry. A Thai red curry recipe with duck or goose. This red curry duck is an alternate version, one that's every bit as popular in Thailand. I consider myself a pretty good cook, but whenever I venture outside the Western tradition I try to seek out people who know more about the food than I do. Made with already roasted duck, this curry is full of flavour and ready in mere minutes.

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