Prep 20 mins
Cook 15 mins
From Delicious Magazine - I haven't tried this yet but wanted to store it here.
- 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
- 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.
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!