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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove skin and bones from peking duck and cut meat into bite-size pieces. (Leave skin on if preferred.). | 2. Heat oil in saucepan or wok over medium heat, add onion and cook for 5 minutes. | 3. Add garlic and chilli and cook for 2 minutes. | 4. Stir in curry paste and cook for 1 to 2 minutes, or until fragrant, then stir in peanut butter. | 5. Gradually whisk in the coconut milk and cook for 2 minutes, or until well combined. | 6. Add the stock, bring to boil, then reduce heat and simmer for 10 minutes. | 7. Add the duck and simmer for 10 minutes. | 8. Stir in the lime juice and fish sauce. Scatter the coriander over the top and serve with rice or noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peking duck	1			-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
red onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		crushed	-	-	-	-
red chili pepper	1		seeded chopped	1.25	0.2753	0.0584	0.0138
red curry paste	1	tablespoon		-	-	-	-
peanut butter	1	tablespoon		94.24	3.4512	3.8496	7.9904
coconut milk	400			220800.0	5318.4	2198.4	22886.4
chicken stock	1 1/4	cups		108.0	10.59	7.56	3.6
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
coriander leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.