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[Prep: 10 minutes | Cook 烹調: 20 minutes| Serve: 4 | Calories: N/A per serving ]
1- Chinese Roasted Duck, cut into pieces, around 1 lbs
2- Pumpkin, peeled, cut into pieces, about 250g
3- Fresh pineapples, peeled, cut into pieces, 150g
4- Cane lychee, drained, around 1o pieces
5- Onion, peeled, cut into pieces, 1 medium
6- Fresh Thai basil leaves, around 10 pieces
7- Fresh kaffir lime leaves, around 5 pieces
8- Minced garlic, 1 tbsp
9- 1 shallot, peeled, sliced
11- Chicken broth, 1/2 cane, 150 ml
12- 1 cane of coconut milk, around 310 ml
13- Thai Green curry paste, 1-2 tbsp
.: 調味料 Seasoning :.
1- Fish sauce, 1/2 tsp
2- Sugar, 1 tsp
.: 做法 Directions :.
Add in the coconut milk and roasted duck. Cover and simmer over medium high heat for 5 minutes or until the duck is hot. Add in the seasoning and the basil leaves and mix it well. Dish it up and serve it hot.
1- Keep the basil "stick" after removing the leaves. Add into the sauce along with kaffir leaves to enhance the sauce flavor.
2- Avoid adding the basil too early or it will shrink.
3- It is recommended to remove the bone from the roasted duck. Then simmer the bone with chicken broth which can enhance the flavor as well..
4- Adjust the portion of green curry according to your preference.
5- It is required to use fresh pineapple because the sourness cannot be replaced by cane pineapple.
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