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Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry.

 

50

Yield

8

servings

Prep

15

min

Cook

45

min

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

Red curry paste
5 each hot chili peppers
dry
*
1 tablespoon lemongrass
sliced
2 slices galangal root
*
1 tablespoon coriander seeds
2 teaspoons cumin
1 teaspoon fennel seeds
1 ½ teaspoons black pepper
¼ teaspoon nutmeg
*
3 each shallots
*
5 Cloves garlic
*
1 teaspoon shrimp paste
*
3 each coriander root
*
1 x kaffir lime
zest only
*
½ teaspoon salt
Other ingredients
1 each duck
roast
*
5 each italian plum (roma) tomatoes
½ cup eggplant
thai
*
4 me hot chili peppers
*
4 each kaffir lime leaves
*
½ bunch basil
thai
*
1 teaspoon coconut
sugar
*
3 cups coconut cream
5 cups coconut milk
1 x fish sauce
*

Directions

Put the ingredients for the red curry paste into a mortar and pound until well mixed into a paste. NOTE: You may use commercially available paste, if available. Adjust the amount to taste.

Debone the roast duck, and cut up the meat into bite-size rectangular pieces (leaving the skin on).

Cut the neck and wing into pieces. Place the coconut milk in a large saucepan and heat until boiling.

Add duck pieces and cook until tender. Put the coconut cream into a frying pan, add red curry paste.

Heat over fairly high heat, stiring constantly, until all the paste have mixed in and thoroughly heated.

Add Kaffir Lime leaves, fish sauce (to taste), coconut sugar, and continue to heat (keep stiring all the time to prevent burning) until red oil starts to form on the surface of the "sauce".

Add the "sauce" to the saucepan of duck and coconut milk, and bring back to a boil.

Add all remaining ingredients except the basils, which is to be added when the curry starts to boil.

Remove from heat and serve with plain boiled white rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 53588% of calories from fat
 % Daily Value *
Total Fat 52g 81%
Saturated Fat 46g 231%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 228mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 17%
Sugars g
Protein 14g
Vitamin A 14% Vitamin C 23%
Calcium 5% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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