John Bunyan says that he never forgot the divinity he taught, because it was burnt into him when he was on his knees. That is the way to learn the gospel. If you learn it upon your knees you will never unlearn it. That which “men” teach you, men can unteach you – if I am merely convinced by reason, a better reasoner may deceive me. If I merely hold my doctrinal opinions because they seem “to me” to be correct, I may be led to think differently another day. But if “God” has taught them to me – he who is himself pure truth – I have not learned amiss, but I have so learned that I shall never unlearn, nor shall I forget.

C.H. Spurgeon

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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