Name: Chinese Roast Duck in Red Curry (4 - 6)
Ingredients: 1/2 c Coconut cream; 2 tb Red curry paste; 2 c Chopped ; boned Chinese style Roast Duck; 3 c Coconut milk; 1 tb Fish sauce; 1 tb Palm sugar or brown sugar; 12 Fresh wild lime leaves; A handful of fresh basil leaves; 1/2 A small pineapple peeled and cut in bite size chunks or 1 cup cherry tomat; (guess they meant TOMATO)

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Seafood	Chinese		1	Servings

INGREDIENTS

1/2	c	Coconut cream
2	tb	Red curry paste
2	c	Chopped ; boned Chinese style Roast Duck
3	c	Coconut milk
1	tb	Fish sauce
1	tb	Palm sugar or brown sugar
12		Fresh wild lime leaves
		A handful of fresh basil leaves
1/2		A small pineapple peeled and cut in bite size chunks or 1 cup cherry tomat; (guess they meant TOMATO)

INSTRUCTIONS

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/poultry.htmlRock
1.In a medium heavy bottomed saucepan warm the coconut cream over a medium
heat until it boils gently. Adjust the heat to maintain a gentle boil and
cook for 6-8 minutes, stirring occasionally. When you see tiny pools of oil
glistening on the surface add the curry paste and stir to dissolve. Cook
for 1-2 mins more.
2.Add the cooked duck and stir fry to coat evenly with the paste. Cook for
1-2 minutes then increase the heat and add the coconut milk, pineapple or
tomato, fish sauce, sugar and 6 of the lime leaves. Simmer gently for 6-8
minutes, stirring occasionally.
3.Check seasoning. Remove from heat. Cool then cover and chill for a few
hours or overnight.Before serving discard some of the fat from the surface
of the curry.
4.when ready to serve warm gently, uncovered over a low heat until just hot
but not boiling.Transfer to a serving bowl, stir in the basil leaves and
remaining lime leaves and serve hot or warm.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 18, 1998

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