Take weeknight dinners to the next level with this delicious thai red curry, which combines fiery red curry paste with succulent duck and sweet, fresh pineapple.
Ingredients For Duck And Pineapple Red Curry Recipe
1 tablespoon Vegetable Oil
450 gram 3 packets cooked roast duck legs
0.5 cup Valcom red curry paste
400 milliliter 2 cans coconut milk
1.5 cup Chicken Stock
0.33000000000000007 cup Grated palm sugar
0.25 cup Fish sauce
8 Kaffir lime leaves, bruised
0.5 Small pineapple, peeled, cored, chopped
150 gram Red Seedless Grapes
1 cup Fresh thai basil leaves, plus extra to serve
Nutrition value
590
calories per serving
43 g Fat26 g Protein26 g Carbs9 g FiberOther
Current Totals
43 g Fat
26 g Protein
26 g Carbs
9 g Fiber
MacroNutrients
Carbs
26 g
Protein
26 g
Fiber
9 g
Fats
Fat
43 g
Vitamins & Minerals
Calcium
103 mg
Iron
6 mg
Vitamin A
82 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
79 mcg
Vitamin B12
0 mcg
Vitamin C
61 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
82 mg
Manganese
1 mg
Phosphorus
333 mg
Selenium
26 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
