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RED CURRY WITH ROASTED DUCK- Gang Phed Ped Yang

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.0748
Energy (kCal)1580.616
Carbohydrates (g)106.4399
Total fats (g)136.2635
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour the oil into a wok add he curry paste and coconut milk low heatstir until mixed until the coconut oil begins to separate out. | 2. Add the fish sauce, palm sugar sugar and torn lime leaves. Simmer for 2 more minutes. | 3. Add the duck. | 4. Add the coconut milk and simmer for 5 minutes add paprika,baby eggplant Sweetcorn,grapes tomatoes,pineapple and Sweet basil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut milk 2 1/4 cups 1242.0 29.916 12.366 128.736
    duck 200 sliced - - - -
    red curry paste 1 7/8 7/8 - - - -
    thai fish sauce 3 tablespoons - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    palm sugar 1 tablespoon - - - -
    cherry tomato 6 - - - -
    pineapple 1 1/2 cups 123.75 32.472 1.3365 0.297
    grape 10 seedless seedless - - - -
    paprika 1/2 cup 155.664 29.8025 7.8053 7.1153
    basil 3/4 cup sweet 4.14 0.47700000000000004 0.5670000000000001 0.1152
    lime leaf 4 chopped - - - -

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



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