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Duck in red curry with baby eggplants

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Duck in red curry with baby eggplants

Half of the above portion of Red Curry
optionalA little sugar
Pepper
Salt
0.5Onion
0.5tbspShrimp pasta
0.5tspGrated lemon or lime
1dlBaby eggplants or peas
1cloveFinely chopped garlic
1tspMinced lemon grass
1canCoconut milk
1tspCoriander seeds
1Onion into strips
1tspCumin seeds
2Duck breasts
2stemsLemon grass
2cloveGarlic
2tbspTomato puree
6-10Small 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.