Free Recipe Chinese Roast Duck in Red Curry (4 – 6)
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Chinese Roast Duck in Red Curry (4 – 6) Recipe
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)
Chinese Roast Duck in Red Curry (4 – 6) Preparation
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. by LSHW <shusky@erols.com> on Feb 18, 1998
Cooking Temperature:
Recipe Serves: 1
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