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Red Thai Duck Curry

I almost can't speak. It really was that delicious. I think that due to the fact that I live on a cattle ranch in Oklahom...
6 Servings - 50 min - thepioneerwoman.com
Servings:6  | Calories:289 | Total Fat:25g  | Chol:10mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 25g
38 %
Sat Fat 14g
70 %
Total Carb 15g
5 %
Fiber 1g
4 %
Sugars 6g
---
Cholesterol 10mg
3 %
Sodium 844mg
35 %
Protein 6g
11 %
Calories:
45% Coconut Milk
25% Others combined
14% Olive Oil
14% Olive Oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

3 whole Boneless Duck Breasts, Fat On If Desired
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
6 Tablespoons Thai Red Curry Paste (storebought Or Homemade)
1-1/2 can (14 Ounce) Coconut Milk
2 cups Hot Water
4 Tablespoons Fish Sauce
3 Tablespoons Minced Fresh Ginger
2 Tablespoons Olive Oil (additional)
1/2 whole Red Onion, Sliced
1 whole Green Or Red Bell Pepper, Cored And Sliced
1 cup Grape Tomatoes
1/2 whole Pineapple, Cut Into Chunks (can Use Canned Pineapple)
LOTS Of Fresh Basil, Chopped
Jasmine Rice Cooked

Directions : View recipe directions on thepioneerwoman.com

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