Directions:
- Blend onion, ginger, sliced lemongrass, garlic, salt, black pepper,.
- Chiles and Red Curry Paste to a puree.
- In large bowl combine puree with duck and marinate, covered for 2-6 hours. Heat half of the oil in large skillet for 2 minutes, then add taro root or potatoes or yams and fry for about 3 minutes. Drain on paper towels.
- Add remaining oil to skillet, heat and add chicken with its marinade. Stir-fry for 5 minutes. Add minced lemongrass, leaves, fried taro, thin coconut milk and water and mix.
- Bring to boil, lower heat, cover and simmer for 20 minutes.
- Gently add thick coconut milk and sugar and simmer uncovered for 3 minutes before serving.
- Serve with steamed rice or a loaf of french bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3008.37 Kcal (12595 kJ) | ||
| Calories from fat | 2766.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 307.34g | 473% | |
|---|---|---|---|
| Cholesterol | 272.1mg | 91% | |
| Sodium | 169.85mg | 7% | |
| Potassium | 260.19mg | 6% | |
| Total Carbs | 64.49g | 21% | |
| Sugars | 6.24g | 25% | |
| Dietary Fiber | 11.47g | 46% | |
| Protein | 3.77g | 8% | |
| Vitamin C | 41.2mg | 69% | |
| Iron | 139.4mg | 775% | |
| Calcium | 59.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 493.51 Kcal (2066 kJ) | ||
| Calories from fat | 453.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.42g | 473% | |
|---|---|---|---|
| Cholesterol | 44.64mg | 91% | |
| Sodium | 27.86mg | 7% | |
| Potassium | 42.68mg | 6% | |
| Total Carbs | 10.58g | 21% | |
| Sugars | 1.02g | 25% | |
| Dietary Fiber | 1.88g | 46% | |
| Protein | 0.62g | 8% | |
| Vitamin C | 6.8mg | 69% | |
| Iron | 22.9mg | 775% | |
| Calcium | 9.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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