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onion garlic hock chicken stock eggplant curry powder coconut milk knob of fresh ginger stalk of lemon grass heavy cream Lopez
Viewed: 26 - Published at: a year agoIngredients
- 1 onion, peeled and chopped
- 1 tablespoon of chopped garlic
- 1 smoked ham hock
- 2 quarts chicken stock
- 4 large eggplant, peeled and cut into large dice
- 1/4 cup curry powder
- 1 can coconut milk
- 1 small knob of fresh ginger, peeled and chopped
- 1 stalk of lemon grass, chopped
- 1/2 cup heavy cream
- 1/2 can Coco Lopez
Method
- In a heavy bottomed pot, saute onions, garlic and ham hock until the onions are translucent.
- Add all other ingredients and cook for 1/2 hour under slow to medium heat.
- Puree in a food processor and strain through a fine sieve.
- Season and serve hot.
