Roast duck curry
| Paste | |
| 1 | Lemongrass, white only, finely chopped |
| 15g | Garlic, finely chopped |
| 10g | Red onion, finely chopped |
| 15g | Galangal ginger, finely chopped |
| 1Tab | Dried red spur chillies, rehydrated by soaking in salt water and draining, finely chopped |
| 2 | Red bird’s eye chillies, finely chopped |
| 1/2 Tsp | White pepper corns |
| 1/2 Tsp | Roasted Cumin seeds |
| 1/2 Tsp | Roasted Coriander seeds |
| 1 | Coriander root |
| 1 Slice | Kaffir lime skin, finely chopped |
| 1/2 Tsp | Salt |
| 1 Tsp | Shrimp paste |
| Preparation (1 portion) | |
| 1 Tab | Curry paste from above |
| 1/2 Cup | Coconut Cream |
| 1/4 Cup | Fresh pineapple |
| 5 | Grapes |
| 1/8 Cup | Sweet basil |
| 1 Serve (to your taste) | Roast duck meat, thickly cut |
| 6 | Thai pea eggplants |
| 2 | Whole cherry tomatoes |
| 1/4 | Red spur chilli, coursley sliced |
| 2 Tab | Vegetable oil |
| 1/4 Cup | Chicken stock |
| 1/2 Tab | Fish sauce |
| 1 Tsp | Palm sugar |
- Make the paste by pounding in a mortar the white pepper corns, coriander seed and cumin seed until powder
- Add dried chillies, bird’s eye chillies and salt and pound until it makes a paste
- Add lemongrass, coriander root, garlic, onion, galangal, kaffir lime and pound to a paste
- Add shrimp paste and stir in to paste. Put the paste to one side
- On a high heat put oil in a wok
- Add paste to the wok and keep moving until the oil changes colour
- Turn the heat to medium and add 1/2 the coconut cream. Cook until the red oil forms around the bubbles. Ensure it doesn’t burn by moving the mix occasionally (you still want to see the oil forming around the bubbles)
- Add the duck and pineapple. Allow to come to the boil again
- Add remaining coconut cream, and stock. Wait for the mix to come to a vigorous boil
- Add pea eggplant, tomatoes, grapes, and chillies. bring back tot he boil. If the mix starts to dry out or there isn’t enough liquid for a curry when serving, add a little more stock now
- Turn heat to low and add fish sauce, and palm sugar. Dissolve the sugar and ‘taste and adjust’
- Add the sweet basil leaves and mix into the curry while still on the heat. Turn heat off and serve