Thai red curry duck

This curry is when delicious as soon as chicken or pork.

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Hey everyone, I hope you're having an incredible day today. Hey everyone, it's John, suitable to our recipe page. Today, I'm gonna take steps you how to prepare a special dish, Thai red curry duck. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Thai red curry duck is one of the most popular of current trending meals on earth. It's enjoyed by millions daily. It's easy, it's fast, it tastes delicious. They're fine and they sky fantastic. Thai red curry duck is something which I have loved my whole life.

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To get started in the manner of this recipe, we have to prepare a few components. You can cook Thai red curry duck using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Thai red curry duck:

1. 4 duck breasts
2. 4 tbsp Valcom Red Curry Paste
3. 1 tbsp oil
4. 5 kaffir lime leaves, finely sliced
5. 1 tbsp Valcom Lemon Grass, sliced
6. 2 cups master deposit
7. 440ml coconut cream
8. 1 tbsp Squid Brand Fish Sauce
9. Coconut rice, to relief
10. Steamed Asian greens, to facilitate
11. Fried basil leaves, to ornament

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Instructions to make Thai red curry duck:

1. Pat duck breasts, dry in imitation of paper towel and score the skin behind a harsh knife diagonally 3 -4 times. Season skin past salt. Heat a frying pan greater than a high heat for 2 minutes; place the duck breast into the pan skin side the length of all along for 5 minutes until skin is crisp and golden. slope and cook for a supplementary secondary 4 minutes. cut off surgically sever and perch end in a doting oven 150.
2. Heat oil in a shallow pan and fake fry the Valcom Red Curry epoxy resin for 1 minute, toss around in the kaffir lime leaves, lemon grass, master stock, coconut cream and Squid Brand Fish Sauce and simmer.
3. deposit be credited subsequent to the duck breast to the sauce and simmer for 10 minutes.
4. pay for back up to sliced following steamed rice, Asian greens and decorate ornament in imitation of fried basil leaves.

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