Green curry with spinach, tofu and duck breast

Name: Green curry with spinach, tofu and duck breast
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 TEASPOON Coriander seeds and mustard seeds; 2 Shallots; 1 Garlic clove; 7-10 Tbsp approx. 40 g each of ginger and galangal; 1 stick of lemongrass; 1–2 green chillies; 1 collar Coriander with roots; 2 Kaffir lime leaves; 1 TABLESPOON Shrimp or prawn paste; 2-3 TABLESPOONS Peanut oil; 2 (300 g each) Duck breast fillets; 800 g leaf spinach; 200 g Tofu; 7-10 Tbsp Salt; 1 TABLESPOON Sesame; 3 TABLESPOONS Peanuts; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 TEASPOON Coriander seeds and mustard seeds
2 Shallots
1 Garlic clove
7-10 Tbsp approx. 40 g each of ginger and galangal
1 stick of lemongrass
1–2 green chillies
1 collar Coriander with roots
2 Kaffir lime leaves
1 TABLESPOON Shrimp or prawn paste
2-3 TABLESPOONS Peanut oil
2 (300 g each) Duck breast fillets
800 g leaf spinach
200 g Tofu
7-10 Tbsp Salt
1 TABLESPOON Sesame
3 TABLESPOONS Peanuts
7-10 Tbsp Aluminium foil

Directions

1
For the curry paste, roast the coriander and mustard seeds in a pan without fat. Remove. Peel shallots, garlic, ginger and galangal, dice everything finely. Remove the outer leaves of the lemon grass.
2
Finely chop the inside. Clean the chillies, cut lengthwise, remove seeds, wash and chop. Cut 3 roots from the coriander, wash and chop finely. Wash the lime and coriander leaves, dab dry and chop finely.
3
Finely crush the prepared ingredients in a mortar or roughly puree them in a blender. Stir in shrimp paste and oil.
4
Wash duck breast fillets, dab dry and cut the skin. In a pan without fat, first fry on the skin side for about 5 minutes, then on the meat side for 2-3 minutes. Fry over medium heat, turning for a further 10-15 minutes.
5
Clean, wash and drain the spinach. Dice the tofu. Season duck breast fillets with salt and remove. Wrap in aluminium foil and let it rest. Pour frying fat out of the pan, except for about 2 tbsp.
6
Fry the tofu in the pan for about 5 minutes until crispy. Season with salt. After approx. 3 minutes add sesame and peanuts.
7
Add the spinach, let it collapse. Stir in the curry paste and continue cooking at low heat for about 5 minutes. Cut the duck breast fillets into slices and arrange them on the curry, accompanied by basmati rice.