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Red Thai Curry with Duck and Persimmon
FOODURCHIN16Ingredients
40Minutes
780Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 duck breasts
- 2 Tbsp. Thai red curry paste (I used ready made, don't shoot me)
- 2 Tbsp. sunflower oil
- 400 mL coconut milk
- 250 mL chicken stock
- 1 persimmon (cut into large dice)
- 1 aubergine (cut into large dice)
- 10 cherry tomatoes
- 2 Tbsp. fish sauce
- 4 kaffir lime leaves
- 1 Tbsp. palm sugar (or soft brown sugar)
- 1 red chilli (long, one half finely chopped, one half sliced)
- 1 lime (juiced)
- salt
- pepper
- coriander (for garnish., optional)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat580 |
| % DAILY VALUE |
| Total Fat64g98% |
| Saturated Fat44g220% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium2000mg83% |
| Potassium1710mg49% |
| Protein14g |
| Calories from Fat580 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber16g64% |
| Sugars23g |
| Vitamin A15% |
| Vitamin C80% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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