Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------RED CURRY PASTE---------------------------
5 Dry Hot Chili Peppers.
1 tb Lemon Grass (Sliced).
2 sl Galanga.
1 tb Coriander Seeds.
2 ts Cumin.
1 ts Fennel Seed.
1 1/2 ts Black Peppers.
1/4 Ground Nutmeg.
3 Shallots.
5 Cloves of Garlic.
1 ts Shrimp Paste.
3 Coriander Roots.
Zest from 1/4 Sm Kaffir Lime
1/2 ts Salt

---------------------OTHER INGREDIENTS--------------------------
1 Roast Duck.
5 Plum Tomatoes.
1/2 c * Small Thai Eggplants.
4 Fresh Med.Hot Chili Peppers.
4 Kaffir Lime Leaves.
1/2 bn Thai Basils (Horapha).
1 ts Coconut Sugar.
3 c Coconut "Cream".
5 c Coconut "Milk".
Fish Sauce.

* Small Thai "eggplants" belongs to the eggplant
family, but doesn't resemble any eggplants found here
in the US. These are about the size of large green
peas, and look pretty much the same. Regular green
peas may be used as substitute. Put the ingredients
for the red curry paste into a mortar and pound until
well mixed into a paste. NOTE: You may use
commercially available paste, if available. Adjust
the amount to taste. Debone the roast duck, and cut up
the meat into bite-size rectangular pieces (leaving
the skin on). Cut the neck and wing into pieces.
Place the coconut milk in a large saucepan and heat
till boiling. Add duck pieces and cook till tender.
Put the coconut cream into a frying pan, add red curry
paste. Heat over fairly high heat, stiring
constantly, till all the paste have mixed in and
thoroughly heated. Add Kaffir Lime leaves, fish sauce
(to taste), coconut sugar, and continue to heat (keep
stiring all the time to prevent burning) until red oil
starts to form on the surface of the "sauce". Add the
"sauce" to the saucepan of duck and coconut milk, and
bring back to a boil. Add all remaining ingredients
except the basils, which is to be added when the curry
starts to boil. Remove from heat and serve with plain
boiled white rice.

Browse by categories