Mother tired of a similar menu and pressured approximately what else to cook? Or pressured searching for references to delicious Roast Duck Red Curry (Thai) recipes? Well, uncover scrumptious Roast Duck Red Curry (Thai) recipes in simple terms here and also uncover recipes for other daily cooking menus.
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Hopefully the thing in regards to the tips for healthy dwelling above adds and opens perception for mothers about the significance of natural living. Now could be the time to return to the roast duck red curry (thai) recipe that you've got been waiting for. 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):
- You need 2 Tbsp of red curry paste.
- You need 400 ml of coconut milk.
- Provide 3 of kafir lime leaves.
- Take 1 of small bunch Thai Basil or Basil.
- Use 1 of Red Chilli (cut).
- Take 150 grams of pineapple.
- Prepare 3-4 of cherry tomatoes.
- Provide 1 Tbsp of fish sauce.
- You need 3 Tbsp of sugar.
- You need 1 Tbsp of cooking oil.
- Use 1/4 cup of water.
- Prepare 1/4 Tsp of salt (optional).
- Prepare of Roast duck.
- You need 200 grams of duck breast with skin.
- Prepare 1 Tbsp of five spice.
- Use 1 tsp of grounded coriander.
- Use of 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..
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. 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. Leave to cool and slice finely. Next prepare the duck for the curry; score the skin of the duck breasts in a crisscross pattern with a very sharp knife.
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