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Big John's Thai Roast Duck With Red Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.7827
Energy (kCal)1152.7678
Carbohydrates (g)29.4298
Total fats (g)96.6058
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove leafy stalk end of cherry eggplant. Clean, then crush and soak in salted water to prevent discoloration. | 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. Add duck meat and stir well. Add the remaining coconut milk and water. Mix well. Return to boil. | 4. Stir in eggplant, lychee, chili and tomato. | 5. Add sugar and fish sauce, mix well. | 6. Add kraffir lime leaves and basil. Stir again and remove from heat. | 7. Serve immediately. Spoon over Jasmine rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roast duck meat 1/2 lb chopped 201.7338 0.0 44.8801 1.1333
    coconut milk 1 2/3 2/3 920.0 22.16 9.16 95.36
    red curry paste 1 tablespoon 201.7338 0.0 44.8801 1.1333
    cherry tomato 5 201.7338 0.0 44.8801 1.1333
    lychee 10 201.7338 0.0 44.8801 1.1333
    eggplant 1/2 cup 10.25 2.4108 0.4018 0.0738
    kaffir lime leaf 4 shredded 201.7338 0.0 44.8801 1.1333
    basil 1/4 cup sweet 1.38 0.159 0.18899999999999997 0.0384
    thai red chili pepper 1 sliced 201.7338 0.0 44.8801 1.1333
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    fish sauce 1/2 teaspoon 1.05 0.1092 0.1518 0.0003
    water 1/3 cup 0.0 0.0 0.0 0.0
    jasmine rice 2 cups Cooked 201.7338 0.0 44.8801 1.1333

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



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