Chinese Roast Duck In Red Curry (4 – 6)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Seafood | Chinese | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Coconut cream |
| 2 | T | Red curry paste |
| 2 | c | Chopped, boned Chinese |
| style Roast Duck | ||
| 3 | c | Coconut milk |
| 1 | T | Fish sauce |
| 1 | T | 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.htmlR ck 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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Nutrition (calculated from recipe ingredients)
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Calories: 1950
Calories From Fat: 1290
Total Fat: 153.9g
Cholesterol: 81.6mg
Sodium: 249.8mg
Potassium: 4032.4mg
Carbohydrates: 140.6g
Fiber: 13.7g
Sugar: 81.9g
Protein: 37.8g