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    You are in: Home / Thai / Big John's Thai Roast Duck With Red Curry Recipe
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    Big John's Thai Roast Duck With Red Curry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Big John's Note:

    Phead = Spicy; Ped = Duck; Yang = Roast Roasted duck with red curry is a meal the Thai people usually have only on special occasions. You can find fresh lychee at any asian market and many regular markets. If you cannot find it you can use either canned lychee or small grapes instead. This will make your curry taste a bit more sour but still delicious.

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    Units: US | Metric


    1. 1
      Remove leafy stalk end of cherry eggplant. Clean, then crush and soak in salted water to prevent discoloration.
    2. 2
      In a saucepan, combine 1 cup of the coconut milk and the red curry paste over medium-low heat, stir often until the mixture comes to a slow boil.
    3. 3
      Add duck meat and stir well. Add the remaining coconut milk and water. Mix well. Return to boil.
    4. 4
      Stir in eggplant, lychee, chili and tomato.
    5. 5
      Add sugar and fish sauce, mix well.
    6. 6
      Add kraffir lime leaves and basil. Stir again and remove from heat.
    7. 7
      Serve immediately. Spoon over Jasmine rice.

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    Nutritional Facts for Big John's Thai Roast Duck With Red Curry

    Serving Size: 1 (555 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1221.5
    Calories from Fat 406
    Total Fat 45.2 g
    Saturated Fat 39.0 g
    Cholesterol 0.0 mg
    Sodium 258.0 mg
    Total Carbohydrate 186.8 g
    Dietary Fiber 12.9 g
    Sugars 27.4 g
    Protein 20.8 g

    The following items or measurements are not included:


    red curry paste

    kaffir lime leaves

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