Red Duck Curry
-
cooking time20 m
-
serves4
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
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Average Quantity
per Serving:
per Serving:
g
Average Quantity
per:
per:
g
Method
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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.
-
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.