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Alright, don’t linger, let’s practice this roast duck red curry (thai) menu with 17 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 10 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients Roast Duck Red Curry (Thai):

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

Roast Duck Red Curry (Thai) making process:

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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