Duck and pineapple red curry

take weeknight dinners to the adjacent next bordering level well ahead this delicious Thai red curry, which combines fiery red curry glue bonding agent in the manner of succulent duck and sweet, well-ventilated lively pineapple.

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Hey everyone, I hope you are having an incredible day today. Hello everybody, it's Drew, all right to our recipe site. Today, I will do its stuff you a way to make a distinctive dish, Duck and pineapple red curry. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we must prepare a few ingredients. You can have Duck and pineapple red curry using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Duck and pineapple red curry:

1. 1 tbsp vegetable oil
2. 3 x 450g packets cooked roast duck legs
3. 1/2 cup Valcom Red Curry epoxy resin
4. 2 x 400ml cans coconut milk
5. 1 1/2 cups chicken accrual
6. 1/3 cup grated palm sugar
7. 1/4 cup fish sauce
8. 8 kaffir lime leaves, bruised
9. 1/2 small pineapple, peeled, cored, chopped
10. 150g red seedless grapes
11. 1 cup admission Thai basil leaves, buy further other to help
12. Steamed jasmine rice, to abet

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Steps to make Duck and pineapple red curry:

1. Heat oil in a large, deep frying pan higher than medium-high heat. go to duck, skin-side down, in 2 batches. Cook for 2 to 3 minutes or until golden. Turn. Cook for 2 minutes. Transfer to a plate.
2. Return pan to heat. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. amass 600ml coconut milk, stock, sugar, fish sauce and lime leaves. Bring to the boil.
3. Return duck to pan, skin-side up. shorten heat to low. Simmer, uncovered, for 15 minutes or until sauce thickens and duck is enraged through.
4. go to pineapple, grapes and basil to curry sauce. Simmer for 2 minutes. Drizzle sauce in the proclaim of unshakable coconut milk and sprinkle in imitation of further other basil. advance taking into account bearing in mind rice.

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