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Serving-size are a important element of your daily diet plan. You ought to compare the amount of that food that you normally eat into the serving size listed on the tag. Eating substantial parts or parts may lead to fat gain. Whether or not you're planning an elaborate menu or only planning forward for tomorrow's Red duck curry. This recipe comes in several decades of playing in the kitchen. I realize that adding a couple ingredients into your recipe provides depth into that which exactly is usually dull. You might well be searching for milder meals to create together along with your leftovers. Nice and gentle Red duck curry perfect for post-vacation. The ingredients in this recipe receive your tongue pounding, and are very waist-friendly when you require a'snack' after an active holiday. Using a few substances as choices, this soup is loaded with a fall and spicy flavor which produces it creamy. The perfect Red duck curry to warm you up on chilly winter months. Excellent for using leftover. With all that occurs on a normal afternoon - long work hours, athletics activities and after school activities - it's clear that drinking is the last thing that you wish to do or need to think about whenever you get home. That is where you would like to come into playwith. The following, you are going to come across quick and easy recipes that pay for all your favorite dishes for example poultry supper recipes, ground beef recipes, along with also vegetarian meal ideas which will keep meals interesting, yet uncomplicated. And as you've got to fulfill the whole household, we have also contained family-friendly Red duck curry thoughts which will meet even the pickiest little types.

How to make Red duck curry

Yield = 4
Prep time: 0:15
Cook time: 1:50
Total time: 2:05

Ingredients

  • 2 kg fresh whole duck
  • 1/2 pineapple, peeled, cut into 2cm pieces
  • 1 tablespoon Coles brand blended vegetable oil
  • 400 ml coconut milk
  • 2 tablespoons Thai red curry paste
  • 2 spring onions, chopped
  • 100g eggplant, cut into 2cm pieces
  • 250g cherry tomatoes
  • 2 teaspoons fish sauce
  • 2 teaspoons palm sugar or brown sugar
  • 1/4 cup basil leaves
  • Steamed Coles brand jasmine rice, to serve

Method

  • Step 1 Preheat oven to 190°C or 170°C fan. Line a tray with a roasting rack. Place duck on rack and roast for 1 hr. Place pineapple pieces on a baking tray lined with baking paper and roast with the duck for another 30 mins. Transfer the duck to a board and rest for 10 mins. Remove bones and shred the meat.
  • Step 2 Meanwhile, heat oil in a saucepan over medium-high heat. Add 2 tablespoons of the coconut cream from the top of the coconut milk. Cook for 1-2 mins or until split (see tip). Add the paste and cook, stirring, for 2-3 mins. Add spring onion, eggplant and remaining coconut milk and cook for 8-10 mins or until eggplant is tender.
  • Step 3 Add tomatoes, duck, pineapple, fish sauce and sugar. Cook for 5 mins or until tomatoes soften. Serve with basil leaves and steamed jasmine rice.