Red Duck Curry

  • cooking time
    20 m
  • serves
    4
2 tsp
peanut oil
1 1/2 tbsp
red curry paste, or to taste
1 tbsp
MAGGI Fish Sauce
1 tbsp
grated palm sugar
2 tsp
tamarind concentrate
2
kaffir lime leaves
375 mL
CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
2 tsp
cornflour
1 cup
sliced fresh pineapple
1
Chinese barbecued duck, chopped
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
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(g)
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(mg)
DIETARY FIBRE
(g)
CALCIUM
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Average Quantity
per Serving:
g
Average Quantity
per:
g

Method

  1. Heat a large saucepan with oil add curry paste and stir for  2-3 minutes or until fragrant, then add fish sauce, palm sugar, tamarind and lime leaves. Stir for 5 minutes or until mixture darkens slightly.

  2. In a large jug, blend cornflour with 1 tablespoon of CARNATION Light & Creamy Coconut Flavoured Evaporated Milk add remaining CARNATION Light & Creamy Coconut Flavoured Evaporated Milk and then add to pan; slowly bring to just below the boil. Add pineapple and duck and cook for another 10 minutes or until just warmed through. If desired serve oven steamed rice.