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    You are in: Home / Recipes / Duck and Pineapple Curry Recipe
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    Duck and Pineapple Curry

    Duck and Pineapple Curry. Photo by Peter J

    1/1 Photo of Duck and Pineapple Curry

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Jewelies's Note:

    From Delicious Magazine - I haven't tried this yet but wanted to store it here.

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    Ingredients:

    Servings:

    Units: US | Metric

    Curry paste

    Directions:

    1. 1
      To make make curry paste soak chillies in water for 1-2 minutes or until soft.
    2. 2
      Remove stems and seeds and roughly chop.
    3. 3
      Heat frypan over high heat, wrap shrimp paste in foil and heat in the pan for 5 minutes or until fragrant.
    4. 4
      Cool then use a mortar and pestle to pound the shrimp paste and remaining curry paste ingredients into a fine paste, adding a little water if necessary.
    5. 5
      Or chop ingredients into a paste using a small food processor.
    6. 6
      To make duck curry, place coconut milk and curry paste in a saucepan over medium heat and bring to boil.
    7. 7
      Reduce heat to low and simmer for 5 minutes.
    8. 8
      Add duck, stock, sugar, fish sauce, beans, lime leaves and a pinch of salt and simmer for 5 minutes.
    9. 9
      Add tomatoes and pineapple and cook for another 3 minutes.
    10. 10
      Just before serving stir in basil leaves.
    11. 11
      Serve over rice.

    Ratings & Reviews:

    • on April 20, 2007

      55

      Mmmm, really good curry that had fantastic flavour and some sweet and sour type characteristics that went together superbly with the duck! Rather than try and dice all the duck I left a lot of it whole like legs, wings etc which I thought added to the presentation. I like a bit of heat in my curries so used a mix of three small hot fresh chillies, and one of each of a dried habanero, a chipotle and a jalapeno with all the seeds in place. Because of what was available I had to make a few changes, I used standard fresh basil instead of Thai, ginger instead of galangal and because I couldn't find any shrimp paste I dry-fried a handful of prawns (shrimp) for around 15 minutes, sliced and ground with the mortar and pestle. A really great meal served over rice, thanks Jewelies!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Duck and Pineapple Curry

    Serving Size: 1 (405 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 525.4
     
    Calories from Fat 372
    70%
    Total Fat 41.4 g
    63%
    Saturated Fat 31.9 g
    159%
    Cholesterol 82.5 mg
    27%
    Sodium 835.6 mg
    34%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 2.2 g
    9%
    Sugars 10.2 g
    40%
    Protein 21.6 g
    43%

    The following items or measurements are not included:

    snake beans

    kaffir lime leaves

    Thai basil

    shrimp paste

    lemongrass

    galangal

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