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Roast Duck Red Curry (Thai) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Roast Duck Red Curry (Thai) is something which I’ve loved my entire life. They’re fine and they look fantastic.
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 particular recipe, we have to prepare a few components. You can have roast duck red curry (thai) using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Roast Duck Red Curry (Thai):
- Prepare 2 Tbsp red curry paste
- Take 400 ml coconut milk
- Get 3 kafir lime leaves
- Prepare 1 small bunch Thai Basil or Basil
- Make ready 1 Red Chilli (cut)
- Make ready 150 grams pineapple
- Make ready 3-4 cherry tomatoes
- Take 1 Tbsp fish sauce
- Make ready 3 Tbsp sugar
- Get 1 Tbsp cooking oil
- Make ready 1/4 cup water
- Get 1/4 Tsp salt (optional)
- Make ready Roast duck
- Prepare 200 grams duck breast with skin
- Prepare 1 Tbsp five spice
- Prepare 1 tsp grounded coriander
- Prepare Salt and Pepper
Add kaffir lime leaves, tamarind juice and chilli. 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.
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.
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. Spicy and flavourful, Roasted Duck in Thai Red Curry recipe is best enjoyed with steamed Jasmine rice. Add the cut-up duck to the curry mixture and increase the heat to medium. Add another half cup of coconut milk, kaffir lime leaves, and water. Phead = Spicy; Ped = Duck; Yang = Roast Roasted duck with red curry is a meal the Thai people usually have only on special occasions.
Above is learn how to prepare dinner roast duck red curry (thai), very simple to make. Do the cooking phases accurately, calm down and use your coronary heart then your cooking will likely be scrumptious. There are lots of recipes you can attempt from this website, please find what you want. Should you like this recipe please share it with your friends. Blissful cooking.
