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Suggest a better descriptionHeat saucepan with veggie oil. Stir in red curry paste, follow w/ coconut milk and simmer for a few minutes. Add duck, fish sauce, palm sugar, and torn kaffir lime leaves. Simmer for 2 min. Add eggplant. Bring to boil. Add pineapple and tomatoes and simmer for 2 min. Add sweet basil. Turn off heat. Garnish with lime leaves, basil, and chili.
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Serving Size: 1 Serving (432237g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 653854 | ||
Calories from Fat: 105412 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11712.4g | 15617 % | |
Saturated Fat 1879.4g | 9397 % | |
Monounsaturated Fat 4576.3g | ||
Polyunsanturated Fat 2287.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 58227.3mg | 2008 % | |
Potassium 1778271.7mg | 46797 % | |
Total Carbohydrate 147851.6g | 43486 % | |
Dietary Fiber 30707.2g | 122829 % | |
Sugars, other 117144.4g | ||
Protein 12044.5g | 17206 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 653854
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