Yield: 1 Servings
|½ cup||Coconut cream|
|2 tablespoons||Red curry paste|
|2 cups||Chopped ; boned Chinese style Roast Duck|
|3 cups||Coconut milk|
|1 tablespoon||Fish sauce|
|1 tablespoon||Palm sugar or brown sugar|
|12||Fresh wild lime leaves|
|A handful of fresh basil leaves|
|½||A small pineapple peeled and cut in bite size chunks or 1 cup cherry tomat; (guess they meant TOMATO)|
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 <shusky@...> on Feb 18, 1998