Recipe of Quick Roast Duck Red Curry (Thai)

Roast Duck Red Curry (Thai).

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, roast duck red curry (thai). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Roast Duck Red Curry (Thai) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it's quick, it tastes yummy. Roast Duck Red Curry (Thai) is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook 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. {Prepare of red curry paste.
2. {Make ready of coconut milk.
3. {Get of kafir lime leaves.
4. {Prepare of small bunch Thai Basil or Basil.
5. {Make ready of Red Chilli (cut).
6. {Make ready of pineapple.
7. {Get of cherry tomatoes.
8. {Get of fish sauce.
9. {Get of sugar.
10. {Get of cooking oil.
11. {Take of water.
12. {Make ready of salt (optional).
13. {Take of Roast duck.
14. {Take of duck breast with skin.
15. {Take of five spice.
16. {Make ready of grounded coriander.
17. {Get of Salt and Pepper.

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..

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