How to Prepare Appetizing Roast Duck Red Curry (Thai)

Roast Duck Red Curry (Thai). 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.

Thai Red Curry with Roasted Duck. This Thai duck curry is full of fresh flavours. It looks impressive on the table, but buying Thai red curry paste makes it a really easy curry dinner. You can have Roast Duck Red Curry (Thai) using 17 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Roast Duck Red Curry (Thai)

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

Roast Duck Red Curry (Thai) step by step

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..

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.