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Title: Chinese Roast Duck in Red Curry (4 - 6) Categories: None Yield: 1 Servings 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) 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 |