Recipe - Chinese Roast Duck In Red Curry (4 - 6)

One half cup Coconut cream
2 tablespoon Red curry paste
2 cup Chopped ; boned Chinese
style Roast Duck
3 cup Coconut milk
1 tablespoon Fish sauce
1 tablespoon Palm sugar or brown sugar
12 Fresh wild lime leaves
A handful of fresh basil
leaves
One half 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 68 minutes, stirring occasionally. When you see tiny pools of oil
glistening on the surface add the curry paste and stir to dissolve. Cook
for 12 mins more.
2.Add the cooked duck and stir fry to coat evenly with the paste. Cook for
12 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 68
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 recipeludigest by LSHW shusky@erols.com on Feb 18, 1998