Главная » Рецепты » Chinese Roast Duck In Red Curry (4 6)

Рецепт Chinese Roast Duck In Red Curry (4 6)

Name: Chinese Roast Duck In Red Curry (4 6)
Ingredients: 1/2 c. Coconut cream; 2 Tbsp. Red curry paste; 2 c. Minced , boned Chinese style Roast Duck; 3 c. Coconut lowfat milk; 1 Tbsp. Fish sauce; 1 Tbsp. Palm sugar or possibly brown sugar; 12 x Fresh wild lime leaves A handful of fresh basil leaves; 1/2 x A small pineapple peeled and cut in bite size chunks or possibly 1 c. cherry tomat, (guess they meant TOMATO)

от Global Cookbook

Add a photo

click to rate

0 голосов | 2401 визит

0 отзывов | 0 комментариев

Порций: 1

Ингредиенты

1/2 c. Coconut cream
2 Tbsp. Red curry paste
2 c. Minced , boned Chinese style Roast Duck
3 c. Coconut lowfat milk
1 Tbsp. Fish sauce
1 Tbsp. Palm sugar">sugar or possibly brown sugar">sugar
12 x Fresh wild lime leaves A handful of fresh basil leaves
1/2 x A small pineapple peeled and cut in bite size chunks or possibly 1 c. cherry tomat, (guess they meant TOMATO)

Инструкции

1.In a medium heavy bottomed saucepan hot the coconut cream over a medium heat till it boils gently. Adjust the heat to maintain a gentle boil and cook for 6-8 min, stirring occasionally. When you see tiny pools of oil glistening on the surface add in the curry paste and stir to dissolve. Cook for 1-2 mins more.
2.Add in the cooked duck and stir fry to coat proportionately with the paste. Cook for 1-2 min then increase the heat and add in the coconut lowfat milk, pineapple or possibly tomato, fish sauce, sugar and 6 of the lime leaves. Simmer gently for 6-8 min, stirring occasionally.
3.Check seasoning. Remove from heat. Cold then cover and refrigeratefor a few hrs or possibly overnight.Before serving throw away some of the fat from the surface of the curry.
4.when ready to serve hot gently, uncovered over a low heat till just warm but not boiling.Transfer to a serving bowl, stir in the basil leaves and remaining lime leaves and serve warm or possibly hot.