Curries are one of my favorite things in the world, so I had to include a new one in this book. I use red curry paste because it's easy to find in supermarkets and tastes amazing with duck.
Melt the coconut oil in a large frying pan or wok over a high heat. Add the star anise and fry for 30 seconds on its own.
Next chuck in the duck, garlic, and lemongrass and stir-fry for 1 minute, which should be enough time for the duck to brown. Dollop in the curry paste and toss to coat all the ingredients.
Reduce the heat to medium and slowly pour in the coconut milk, stirring to work the paste into the milk until it becomes a sauce. Crank up the heat one last time and simmer the curry for 2 minutes, or until you are happy the duck is cooked through (although it is perfectly safe to eat duck rare).
Remove the pan from the hear, stir in the desiccated coconut and coriander and serve up with lime wedges to squeeze over.
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Serving Size: 1 Serving (515g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 453 | ||
Calories from Fat: 338 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.6g | 50 % | |
Saturated Fat 31.6g | 158 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 30mg | 1 % | |
Potassium 962.2mg | 25 % | |
Total Carbohydrate 35.3g | 10 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 28.1g | ||
Protein 6.3g | 9 % | |
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: 453
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