Duck Thai Curry

_.-.C.L.E.O.P.A.T.R.A-.-._ · 08-30-2008, 06:44 PM

1/2 boneless duck breast
1/4 cup g****s (any kind)
1/4 cup fresh pineapple cut bite-size
1/4 cup cherry tomatoes1 fresh red chili
1/4 cup fresh basil leaves
2 kaffir lime leaves
4 deep fried red hot chillie
1 cup coconut cream
2-3 tsps red curry paste
2 tsps dark soy sauce
2 tsps fish sauce
1/2 tsp sugar1/4 tsp salt2 tbsps soy bean

Takes about 45 minutes

1. Cut the g****s in half and remove the seeds. Cut the cherry tomatoes in half.

2. With a fork make holes in the duck. Spread the dark soy sauce and salt on it and place it in the oven at 150 degrees celsius. Cook for 12 minutes and remove.

3. Cut the duck into bite-size pieces.

4. Heat the oil in a pan or wok. Add the curry paste and the lime leaves and stir fry over low heat until fragrant (about 15 seconds.)

5. Add the duck pieces and saute about 10 seconds. Add the pineapple, g****s, and tomatoes and stir fry briefly.

6. Add the basil leaves and red chili pieces and saute another 10 seconds.

7. Add the coconut cream, reduce the heat and let cook another 20 seconds.

8.Add the fish sauce and sugar and cook for another 20 seconds, stirring. Garnish with deep fried red hot chilies, and serve warm with steamed rice.

08-30-2008, 06:44 PM	#1 (permalink)
_.-.C.L.E.O.P.A.T.R.A-.-._ __m-a-l-i-k__OWN-16 Join Date: Jun 2008 Location: My YuMmy HeArT Posts: 535 Thanks: 378 Thanked 681 Times in 225 Posts Reputation: 36896	Duck Thai Curry 1/2 boneless duck breast 1/4 cup gs (any kind) 1/4 cup fresh pineapple cut bite-size 1/4 cup cherry tomatoes1 fresh red chili 1/4 cup fresh basil leaves 2 kaffir lime leaves 4 deep fried red hot chillie 1 cup coconut cream 2-3 tsps red curry paste 2 tsps dark soy sauce 2 tsps fish sauce 1/2 tsp sugar1/4 tsp salt2 tbsps soy bean Takes about 45 minutes 1. Cut the gs in half and remove the seeds. Cut the cherry tomatoes in half. 2. With a fork make holes in the duck. Spread the dark soy sauce and salt on it and place it in the oven at 150 degrees celsius. Cook for 12 minutes and remove. 3. Cut the duck into bite-size pieces. 4. Heat the oil in a pan or wok. Add the curry paste and the lime leaves and stir fry over low heat until fragrant (about 15 seconds.) 5. Add the duck pieces and saute about 10 seconds. Add the pineapple, gs, and tomatoes and stir fry briefly. 6. Add the basil leaves and red chili pieces and saute another 10 seconds. 7. Add the coconut cream, reduce the heat and let cook another 20 seconds. 8.Add the fish sauce and sugar and cook for another 20 seconds, stirring. Garnish with deep fried red hot chilies, and serve warm with steamed rice.

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