Easiest Way to Prepare Ultimate 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 Green Living In The Kitchen Could save you Money.

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As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. It is quite uncomplicated to live green, after all. Mostly, all it will take is a little bit of common sense.

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

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

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