Sweet potato curry with duck
Source: https://www.gefu.com/rcp_recipe/sweet-potato-curry-with-duck
Ingredients
| 400 | g | Duck breast without skin |
| 2 | EL | Teriyaki sauce |
| 2 | EL | Sesame oil |
| 1 | TL | Yellow curry paste |
| 400 | g | Sweet potatoes |
| 200 | g | Celery |
| 200 | g | Parsnips |
| 2 | EL | Yellow curry paste |
| 200 | ml | Chicken broth |
| 200 | ml | Coconut milk |
Preparation
Cut duck breast into cubes and marinate with teriyaki sauce, sesame oil and curry paste.
Peel sweet potatoes and parsnips.
Using the VIOLINO® Gourmet Slicer, cut sweet potatoes into large cubes, celery and parsnips into slices.
Fry everything in portions and remove from the pan. Then fry the curry paste in the pan, deglaze with chicken stock and coconut milk and let it boil down a bit.
Add vegetables and meat again, bring to a boil, season with salt and serve sprinkled with freshly chopped coriander leaves.
Basmati rice goes well with this.
Nutritional values per serving
| Energy | 1.553,0 kJ | |
|---|---|---|
| Calories | 371,0 kcal | |
| Protein | 26,7 g | |
| Fat | 13,1 g | |
| Carbohydrates | 34,1 g |
Organisation
Category
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