Red Curried Roast Duck

This heartwarming curry brings many extra layers of taste upon aromatics. The roast duck adds another layer of amazing texture.

By Vickypee  I  Published on June 16, 2024

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This classic red curry is pretty special of the heavy five-spiced with sour tanginess pineapple and tomato but the combination works really well and stay strong, this crispy skin roasted duck tastes almost as good and it is so much flavor on the dish.

We refer to as “Thai red curry” in the Western world, the most popular curry in Thai cuisine “gaeng ped”. It may be our favorite curry have that grabbing every day. The dishes made using red curry paste with so much going on, the big authentic flavors, spicy and creamy intended to be eaten with rice and side dishes. Sometime curry is a dipped to enjoy carbs like bread, and roti.

Red curry may resemble a rich soup make using coconut milk for creamy curry. This fragrant curry is a deep scent, a treat for goodness brown rice makes it so satisfying to eat

Thai Red Curry Paste

Red curry paste is the most basic paste in Thai cuisine. Making your own red curry paste is the way to go. The easy way using electrical appliance and the traditional way using a mortar.

Thai-style curry is the use of a moist curry paste made by pounding together spiced and aromatic herbs in mortar. Doing it the traditional way is tough. We have got blenders at our solution. When modern methods can get the job done faster.

Although some people feel that a homemade curry paste is the only way to make decent curry. There is a great joy in a perfectly cooked, nothing compares with the flavor of homemade curry paste. Most of us skip making our own curry paste, using ready-made, easily buy either in package once just like what you can find in the supermarket.

Making Thai Red Curry Paste in the Kitchen

Red curry paste can be made in bulk and stored in the refrigerator for a month. Then making your own is definitely worth a try, Let’s get started!

A Quick Guide for Ingredients:

• Mild dried red chillis is the red in red curry. You want to use mild chilis as the bulk of your curry paste. There is a wide range of Thai chili, both fresh and dried.
• Black peppercorn
• Salt
• Lemongrass use only the bottom half of the lemongrass stalk.
• Galangal use fresh or frozen for the best flavor.
• Kaffir lime zest probably difficult thing to find, the leaves are the same aroma as the more common.
• Coriander roots or stems are very aromatic.
• Thai shallots, tiny red are sweet like Western shallots but with a garlicky bite.
• Coriander seed
• Garlic
• Cumin
• Fermented shrimp paste, we called it “gapi” in Thai. You can substitute Malaysian shrimp paste.

Kitchen Notes

Thai-style red curry paste is the use of roast coriander seed, cumin, and black peppercorn. I approach adapting the recipe for a largely audience to replace seed ingredients with powder. If traditional is your goal, that’s a roast seed and using a coffee grinder, grind the any dried spices onto a powder then transfer them to a food processor, a powder will speed things along and finish up by blitzing with all ingredients until smooth.

Ingredients

Make about 100 grams

• 7 dried chilis (prik chi fa chilis), soaked and finely chopped
• 1 stalks lemongrass, base and 3 inches of the top removed and finely chopped
• 2-cm galangal, skin on and finely chopped
• ½ teaspoon kaffir lime zest
• 2 garlic cloves, chopped
• 2 tablespoons finely chopped shallot
• 1 Coriander root, finely chopped
• 1 teaspoon shrimp paste
• 1 teaspoon coriander seed powder
• 1 teaspoon cumin powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt

Method

• Place all the chopped ingredients except shrimp paste and salt in a food processor to blend everything until fine. You will need to stopping to scrape the bottom and bringing it to the top half way through.
• Once the mixture is fine, add the shrimp paste and salt and blend to mix.
• Eather use straight away or store in an airtight jar in the fridge for a few days, or freeze for a few months.

How to Cook with Red Curry Paste

 Cook Red Curry with Coconut Milk

Pour a half of coconut milk into a large deep saucepan over the low heat, then add the red curry paste. And stir the mixture while everything comes together.

 Bring to Boil and Simmer

Continue to stir-fry until really fragrant, for about 5 minutes. Stir in the remaining coconut milk and turn the heat to medium, add water, fish sauce and palm sugar, cook until the mixture comes to the boil. Then reduce the heat and simmer for 6 minutes, stirring occasionally.

 Add Ingredients into the Curry

Turn up the heat and throw in the roast duck pieces. Cook the mixture until it’s nice for 1 to 2 minutes, then add basil leaves and stir until the mixture is piping hot, then add pineapple chunks, cherry tomatoes, and stir it into the curry and heat through. Turn of the heat.

Tips

If you’d like to have extra crispy duck’s skin, you can dive right in and skip the stirring duck into the curry step. Serve up with slice the duck and place on top of the rice. Pour the curry sauce over each serving, top with fresh basil.