Try this Chinese Roast Duck in Red Curry (4 - 6) recipe, or contribute your own.
Suggest a better descriptionhttp://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
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Serving Size: 1 Serving (843g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1832 | ||
Calories from Fat: 1692 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 188g | 251 % | |
Saturated Fat 165.4g | 827 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1493mg | 51 % | |
Potassium 2146.5mg | 56 % | |
Total Carbohydrate 48.7g | 14 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 41.9g | ||
Protein 20.6g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1832
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