This is a print preview of "Chinese Roast Duck In Red Curry (4 6)" recipe.

Chinese Roast Duck In Red Curry (4 6) Recipe
by Global Cookbook

Chinese Roast Duck In Red Curry (4 6)
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  Servings: 1

Ingredients

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

Directions

  1. 1.In a medium heavy bottomed saucepan hot the coconut cream over a medium heat till it boils gently. Adjust the heat to maintain a gentle boil and cook for 6-8 min, stirring occasionally. When you see tiny pools of oil glistening on the surface add in the curry paste and stir to dissolve. Cook for 1-2 mins more.
  2. 2.Add in the cooked duck and stir fry to coat proportionately with the paste. Cook for 1-2 min then increase the heat and add in the coconut lowfat milk, pineapple or possibly tomato, fish sauce, sugar and 6 of the lime leaves. Simmer gently for 6-8 min, stirring occasionally.
  3. 3.Check seasoning. Remove from heat. Cold then cover and refrigeratefor a few hrs or possibly overnight.Before serving throw away some of the fat from the surface of the curry.
  4. 4.when ready to serve hot gently, uncovered over a low heat till just warm but not boiling.Transfer to a serving bowl, stir in the basil leaves and remaining lime leaves and serve warm or possibly hot.