Here's how Roast Duck Red Curry (Thai) can help you in weight reduction
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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 Helping Your Heart with The Right Foods.
You already are aware that the body needs the heart to be healthy. Consider this: if your heart is not healthy then the rest of you won’t be healthy either. You already know that working out on a regular basis and sticking to a healthy lifestyle both factor to a great extent into the overall health of your heart. However, did you know that there are several foods that have been discovered to help you improve your heart health? In the following paragraphs, you will find out which foods are great for your heart.
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There are lots of foods out there that that are good for your body. To be sure, the foods discussed in this article can help your body in numerous ways. They are especially terrific, though, for keeping your heart as healthy as it can be. Try to start consuming these health food on a regular basis. Your heart will be much heartier if you do!
We hope you got benefit from reading it, now let’s go back to roast duck red curry (thai) recipe. To make roast duck red curry (thai) you only need 17 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Roast Duck Red Curry (Thai):
- Take red curry paste
- Use coconut milk
- Use kafir lime leaves
- Provide small bunch Thai Basil or Basil
- Get Red Chilli (cut)
- Get pineapple
- Provide cherry tomatoes
- Get fish sauce
- Provide sugar
- Take cooking oil
- Prepare water
- Get salt (optional)
- Get Roast duck
- Prepare duck breast with skin
- Take five spice
- Get grounded coriander
- Prepare Salt and Pepper
Instructions 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.
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