Roast Duck Red Curry (Thai)

Name: How to cook Roast Duck Red Curry (Thai) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1-2 people
Cuisine: Us

Introduce

Chef :

cheriejones

Roast Duck Red Curry (Thai)

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.

Ingredient

Food ration :

1-2 people

2 Tbsp

red curry paste

400 ml

coconut milk

kafir lime leaves

small bunch Thai Basil or Basil

Red Chilli (cut)

150 grams

pineapple

3-4

cherry tomatoes

1 Tbsp

fish sauce

3 Tbsp

sugar

1 Tbsp

cooking oil

1/4 cup

water

1/4 Tsp

salt (optional)

200 grams

duck breast with skin

1 Tbsp

five spice

1 tsp

grounded coriander

Cooking instructions

* Step 1

For simple roast duck. Pre heat the oven for 190 Degree C

* Step 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.

* Step 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.

* Step 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.

* Step 5

Now, we will make the curry. Prepare all ingredients for the curry.

* Step 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.