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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (843g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1692 (92%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!