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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 Methods To Live Green And Save Money In The Kitchen.
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A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and 0F. Checking that the condenser is actually clean, which means that the motor needs to run less frequently, will also save electricity.
The kitchen by itself offers you many small means by which energy and money can be saved. Eco-friendly living is not really that difficult. It’s about being functional, most of the time.
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 achieve it.
The ingredients needed to cook Roast Duck Red Curry (Thai):
- Prepare 2 Tbsp of red curry paste.
- Use 400 ml of coconut milk.
- Take 3 of kafir lime leaves.
- Prepare 1 of small bunch Thai Basil or Basil.
- Get 1 of Red Chilli (cut).
- You need 150 grams of pineapple.
- Take 3-4 of cherry tomatoes.
- Take 1 Tbsp of fish sauce.
- Take 3 Tbsp of sugar.
- Use 1 Tbsp of cooking oil.
- Get 1/4 cup of water.
- Use 1/4 Tsp of salt (optional).
- Take of Roast duck.
- Provide 200 grams of duck breast with skin.
- Provide 1 Tbsp of five spice.
- You need 1 tsp of grounded coriander.
- Prepare of Salt and Pepper.
Steps to make Roast Duck Red Curry (Thai):
- For simple roast duck. Pre heat the oven for 190 Degree C.
- 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..
- 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..
- 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..
- Now, we will make the curry. Prepare all ingredients for the curry..
- 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..
- 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..
- Add fish sauce, salt and sugar then add pineapple and tomatoes. Reduce to low heat..
- 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..
- Add Thai basil and stir. And it’s now ready to be served..
Add half the coconut milk and stir to combine. Do you think using ripe mango would work instead of the pineapple? Roast Duck Red Curry I adapted this dish from another famous one called Gaeng Ped Bhed Yang (Thai Grilled duck red curry). This curry is different from a normal red curry as we add pineapple and tomatoes to it. The characteristic of this curry is sweet, sour and a little salty.
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