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Roast Duck Red Curry (Thai)
Roast Duck Red Curry (Thai)

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 Can save you Money.

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A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is definitely clean, which means that the motor needs to run less regularly, will also save electricity.

As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. Green living just isn’t that tough. Typically, all it takes is a little common sense.

We hope you got insight from reading it, now let’s go back to roast duck red curry (thai) recipe. You can cook roast duck red curry (thai) using 17 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Roast Duck Red Curry (Thai):
  1. Prepare 2 Tbsp red curry paste
  2. Get 400 ml coconut milk
  3. Take 3 kafir lime leaves
  4. Get 1 small bunch Thai Basil or Basil
  5. You need 1 Red Chilli (cut)
  6. Prepare 150 grams pineapple
  7. Provide 3-4 cherry tomatoes
  8. Provide 1 Tbsp fish sauce
  9. Get 3 Tbsp sugar
  10. Take 1 Tbsp cooking oil
  11. Get 1/4 cup water
  12. Get 1/4 Tsp salt (optional)
  13. You need Roast duck
  14. Take 200 grams duck breast with skin
  15. Prepare 1 Tbsp five spice
  16. Provide 1 tsp grounded coriander
  17. Take 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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