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)

Paul would not surrender his singleness, nor even allow it to be despised. It had its unique advantages of freedom for Christ, and he wants others to join him in it. Singleness was not curse; it was an opportunity. The biblical implication is that sexual intimacy is not an ultimate need for a full and well-spent life. Jesus Christ never experienced it. And when our culture says you can have it all, married or single, it not only contradicts the teaching of Jesus (Matthew 15:19) but makes Him out to be a fool for choosing chastity and claiming to give fullness - mark the word, FULLNESS of joy - to all who trust Him: “That My joy might be in you and your joy might be FULL' (John 15:11).

John Piper

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 <[email protected]> on Feb 18, 1998

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