Recipe by Jewelies
From Delicious Magazine - I haven't tried this yet but wanted to store it here.
Top Review by Peter J
Mmmm, really good curry that had fantastic flavour and some sweet and sour type characteristics that went together superbly with the duck! Rather than try and dice all the duck I left a lot of it whole like legs, wings etc which I thought added to the presentation. I like a bit of heat in my curries so used a mix of three small hot fresh chillies, and one of each of a dried habanero, a chipotle and a jalapeno with all the seeds in place. Because of what was available I had to make a few changes, I used standard fresh basil instead of Thai, ginger instead of galangal and because I couldn't find any shrimp paste I dry-fried a handful of prawns (shrimp) for around 15 minutes, sliced and ground with the mortar and pestle. A really great meal served over rice, thanks Jewelies!
- 625 ml coconut milk
- 1 peking duck, boned and cut into 2 cm chunks
- 125 ml chicken stock
- 1 tablespoon palm sugar, shaved
- 2 tablespoons fish sauce
- 30 g snake beans, cut into 4 cm lengths
- 5 kaffir lime leaves, torn
- 8 cherry tomatoes, halved
- 70 g fresh pineapple chunks
- 10 Thai basil, to taste
- 6 long dried red chilies
- 1 teaspoon shrimp paste
- 3 cloves garlic
- 4 asian shallots, chopped (red)
- 1 lemongrass, sliced (white part only)
- 1 tablespoon fresh galangal, sliced
- 1 1⁄2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground cloves
Directions See How It's Made
- To make make curry paste soak chillies in water for 1-2 minutes or until soft.
- Remove stems and seeds and roughly chop.
- Heat frypan over high heat, wrap shrimp paste in foil and heat in the pan for 5 minutes or until fragrant.
- Cool then use a mortar and pestle to pound the shrimp paste and remaining curry paste ingredients into a fine paste, adding a little water if necessary.
- Or chop ingredients into a paste using a small food processor.
- To make duck curry, place coconut milk and curry paste in a saucepan over medium heat and bring to boil.
- Reduce heat to low and simmer for 5 minutes.
- Add duck, stock, sugar, fish sauce, beans, lime leaves and a pinch of salt and simmer for 5 minutes.
- Add tomatoes and pineapple and cook for another 3 minutes.
- Just before serving stir in basil leaves.
- Serve over rice.