(serves 6-8)
Brr.. feels like winter has really settled in and it's only May. Thankfully Sydney winters are generally pretty mild and there is still a fair bit of sunshine around! Winter <=> Curry, these concepts seem to come hand-in-hand for the inner Asian within me ~ so here's another one of my fave curry recipes!
It's full of colourful vegetables, i just love the texture (and flavour-absorbing awesomeness) of eggplant in curry, and let's face it, it's hard to say no to tasty BBQ duck! If you have an increasingly busy schedule and/or training routine, which i have recently adopted, having some frozen curry is a healthy and handy option!
Prep time: 10 min
Cooking time: 40 min
Ingredients:
1x120g can red curry paste (or 3 T concentrated paste)
1x120g can red curry paste (or 3 T concentrated paste)
1x 400mL can coconut cream
1x 400mL can coconut milk
1x 475mL can chicken stock
1 spanish onion
1x 400mL can coconut milk
1 spanish onion
1 eggplant
1 medium sweet potato
1 stalk of broccoli
200g green beans
1/2 BBQ roast duck (from Asian BBQ Kitchen)
10 grape tomatoes
3-4 T fish sauce
5 tsp palm sugar
Fried onion, to serve
1/2 BBQ roast duck (from Asian BBQ Kitchen)
10 grape tomatoes
3-4 T fish sauce
5 tsp palm sugar
Fried onion, to serve
Method:
1. Peel and cut the sweet potato into 2cm squares.
2. Cut the eggplant into 2cm squares, roughly slice the spanish onion and cut the broccoli into bite-size pieces.
3. Top and tail the green beans and halve the grape tomatoes.
4. Heat a large pot with 2 T oil on medium heat, then add the curry paste and stir until the aroma is released. Add the spanish onion and stir for 30 sec, then add the coconut cream. Continue to cook on medium heat, stirring slowly to dissolve the paste into the coconut cream. Bring to the boil.
5. Add the coconut milk and the chicken stock and bring to the boil again. Add in the sweet potato and cook for 5 minutes, then add in the eggplant and cook for another 10 min. Season with fish sauce and palm sugar to taste.
6. Add the broccoli and the beans and cook for another 5-8 minutes.
7. Meanwhile, de-bone the roast duck.
NB. Keep the skin on, as the fat from the duck adds flavour!
8. Add in the duck and the tomatoes and cook for another 5 minutes, until the tomatoes are cooked.
9. Serve with rice and a sprinkle of fried onion..
1. Peel and cut the sweet potato into 2cm squares.
2. Cut the eggplant into 2cm squares, roughly slice the spanish onion and cut the broccoli into bite-size pieces.
3. Top and tail the green beans and halve the grape tomatoes.
4. Heat a large pot with 2 T oil on medium heat, then add the curry paste and stir until the aroma is released. Add the spanish onion and stir for 30 sec, then add the coconut cream. Continue to cook on medium heat, stirring slowly to dissolve the paste into the coconut cream. Bring to the boil.
5. Add the coconut milk and the chicken stock and bring to the boil again. Add in the sweet potato and cook for 5 minutes, then add in the eggplant and cook for another 10 min. Season with fish sauce and palm sugar to taste.
6. Add the broccoli and the beans and cook for another 5-8 minutes.
7. Meanwhile, de-bone the roast duck.
NB. Keep the skin on, as the fat from the duck adds flavour!
8. Add in the duck and the tomatoes and cook for another 5 minutes, until the tomatoes are cooked.
9. Serve with rice and a sprinkle of fried onion..
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