Duck in red curry with baby eggplants
MainsServings: 4
Ingredients for Duck in red curry with baby eggplants
Half of the above portion of Red Curry | ||
optional | A little sugar | |
Pepper | ||
Salt | ||
0.5 | Onion | |
0.5 | tbsp | Shrimp pasta |
0.5 | tsp | Grated lemon or lime |
1 | dl | Baby eggplants or peas |
1 | clove | Finely chopped garlic |
1 | tsp | Minced lemon grass |
1 | can | Coconut milk |
1 | tsp | Coriander seeds |
1 | Onion into strips | |
1 | tsp | Cumin seeds |
2 | Duck breasts | |
2 | stems | Lemon grass |
2 | clove | Garlic |
2 | tbsp | Tomato puree |
6-10 | Small red chillies |
Instructions for Duck in red curry with baby eggplants
To prepare the Duck in red curry with baby eggplants recipe, please follow these instructions:
Curry: Grate cumin and coriander in a dry pan and paint it to powder in coffee grinder or mortar. MOS the evt. udkernede chilies with salt, lemon zest, lemon grass, onions peeled and finally it bumped powder from before. A hand blender is suitable for the purpose. You may want to. Add 1-2 tbsp. peanut oil in order to facilitate the process.
Filling: slice the duck breasts in narrow pieces of fat since preserved. Got them in a wok and let the fat melt off. It takes 5 minutes. Take the flesh up. Grate so karryen, garlic, Lemongrass and onion in it. Came the meat back into the wok. Got coconut milk and tomato paste in. Let it simmer for 15 minutes, then add the baby eggplants and let them Cook tender 1-4 minutes.
Served with Basil or cilantro.
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