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Duck Red Curry Recipe

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This recipe for Duck Red Curry, by , is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Weena Kabkrathok

Category:
Category:

Ingredients:  
Ingredients:  
Duck Breast –Sliced Very Thin
Red Curry Paste
Tomatoes
Coconut Milk
Thai Basil
Palm Sugar
Fish Sauce

Directions:
Directions:
Heat coconut milk to a boil then simmer 10 minutes
Stir in red curry paste and cook on low heat another 10 minutes
Add duck and cook 5 minutes or until cooked
Chop tomato and add to sauce.
Add palm sugar and fish sauce to taste
Add basil last minute and turn off the heat

Personal Notes:
Personal Notes:
A Weena's Kitchen class recipe. Serve with Steamed White Rice. You can also make this with thin sliced beef.

 

 

 

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