Easiest Way to Prepare Favorite Roast Duck Red Curry (Thai)

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Before you jump to Roast Duck Red Curry (Thai) recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.

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A massive amount of electricity is actually consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. You can certainly save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won't have to go as often.

As you can see, there are lots of little things that you can do to save energy, as well as save money, in the kitchen alone. It is reasonably uncomplicated to live green, all things considered. It's related to being practical, usually.

We hope you got benefit from reading it, now let's go back to roast duck red curry (thai) recipe. To cook roast duck red curry (thai) you need 17 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Roast Duck Red Curry (Thai):

1. Provide of red curry paste.
2. Use of coconut milk.
3. Provide of kafir lime leaves.
4. Use of small bunch Thai Basil or Basil.
5. Get of Red Chilli (cut).
6. Prepare of pineapple.
7. Use of cherry tomatoes.
8. Get of fish sauce.
9. Provide of sugar.
10. You need of cooking oil.
11. Get of water.
12. Provide of salt (optional).
13. Prepare of Roast duck.
14. Prepare of duck breast with skin.
15. Prepare of five spice.
16. You need of grounded coriander.
17. Get of Salt and Pepper.

Instructions 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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