Steps to Prepare Perfect Roast Duck Red Curry (Thai)
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Ultimate Roast Duck Red Curry (Thai). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Roast Duck Red Curry (Thai), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roast Duck Red Curry (Thai) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Roast Duck Red Curry (Thai) is 1-2 people. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can have Roast Duck Red Curry (Thai) using 17 ingredients and 10 steps. Here is how you cook it.
I adapted this dish from another famous one called Gaeng Ped Bhed Yang (Thai Grilled duck red curry). This curry is different from a normal red curry as we add pineapple and tomatoes to it. The characteristic of this curry is sweet, sour and a little salty.
The better the roast duck, the better the curry. You can buy roast duck (Cantonese style) from a Chinese take away or you can make simple roast duck as per this recipe.
This curry can be seasoned up to your taste. #onerecipeonetree
Ingredients and spices that need to be Prepare to make Roast Duck Red Curry (Thai):
- 2 Tbsp red curry paste
- 400 ml coconut milk
- 3 kafir lime leaves
- 1 small bunch Thai Basil or Basil
- 1 Red Chilli (cut)
- 150 grams pineapple
- 3-4 cherry tomatoes
- 1 Tbsp fish sauce
- 3 Tbsp sugar
- 1 Tbsp cooking oil
- 1/4 cup water
- 1/4 Tsp salt (optional)
- Roast duck
- 200 grams duck breast with skin
- 1 Tbsp five spice
- 1 tsp grounded coriander
- Salt and Pepper
Steps 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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