Spicy Duck Egg Curry with Coconut Milk

Boh Itek Teupeuilemak: A Spicy Duck Egg Delight

Ingredients:

• 5 duck eggs
• 3 kaffir lime leaves
• 1 stalk lemongrass
• 5 curry leaves
• 500 ml coconut milk
• Salt to taste
• 5 bird’s eye chilies

For the Spice Paste:

• 6 shallots
• 4 garlic cloves
• 1 piece ginger (about 1 inch)
• 1 piece turmeric (about 1 inch)
• 4 tamarind pieces
• 6 bird’s eye chilies (or to taste)

Instructions:

1. Prepare the Spice Paste:

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   • Blend the shallots, garlic, ginger, turmeric, tamarind, and bird’s eye chilies until smooth to create a rich spice paste.

2. Cook the Spice Paste:

   • Heat a pan over medium heat. Add the blended spice paste and sauté until fragrant and the oil begins to separate from the paste.

3. Add Aromatics:

   • Stir in the lemongrass, kaffir lime leaves, and curry leaves. Continue to cook for a few more minutes to let the flavors meld.

4. Incorporate Coconut Milk:

   • Pour in the coconut milk and season with salt. Bring the mixture to a gentle boil, allowing it to simmer and thicken slightly.

5. Add Duck Eggs:

   • Gently place the duck eggs into the simmering coconut milk mixture. Let them cook until the eggs are fully cooked through, about 10-15 minutes.

6. Finish with Bird’s Eye Chilies:

   • Add the bird’s eye chilies towards the end of cooking. Allow them to infuse their heat into the dish for just a few minutes.

7. Serve:

   • Turn off the heat and let the dish sit for a few minutes before serving. Enjoy this aromatic and flavorful dish warm.

This Boh Itek Teupeuilemak is a delightful combination of creamy coconut milk, spicy chilies, and the rich flavor of duck eggs, making it a unique and satisfying meal. Perfect for those who appreciate the bold and intricate flavors of traditional Indonesian cuisine.