Name: Roasted Duck Curry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 servings
Ingredients: 5 pieces dried big red chilies; (15 minutes soaked in water, squeeze water out); 1 root coriander root; 1/2 tablespoon kaffir lime zest; 1/2 tablespoon galangal (finely sliced); 1 1/2 tablespoon lemongrass (finely sliced); 5 cloves garlic (peeled); 4 pieces shallot; 1/2 teaspoon salt; 1 teaspoon ground roasted cumin seeds; 1/2 teaspoon ground roasted coriander seeds; 1/2 teaspoon white pepper powder; 1/2 teaspoon shrimp paste; 50 g roasted duck, sliced; 40 g lychee, preferably fresh, cut into small pieces; 2 cherry tomatoes; 6 nos grapes — any sour/sweet fruit - pineapple; 1 cloves garlic, peeled; 1 root coriander root and stem; 1 tbsp vegetable oil; 1 1/2 tbsp Red Curry Paste; 1/4 tsp roasted ground coriander seeds and cumin seeds; 250 ml coconut milk; 1 kaffir lime leaf, finely sliced; 12 horapha basil leaves (sweet basil) — saw few, garnish; 1 large red chili, sliced (saw 2 slice, garnish); 1 1/2 tbsp fish sauce; 1 tsp palm sugar (reduced amount if using canned pineapples)

Instructions

1.
In a mortar, pound all ingredients together until they become a smooth paste.
2.
In a mortar, pound the garlic with the coriander roots and stems until they turn into a smooth paste.
3.
Heat the oil in a saucepan until hot, add the red curry paste, pounded garlic and coriander and the toasted ground coriander and cumin.
4.
Stir-fry for about 3 minutes, until an aroma develops.
5.
Add the coconut milk a little at a time and bring to the boil.
6.
Add the roasted duck, the lychee and the cherry tomatoes and simmer for a further 1 minute.
7.
Add the grapes, kaffir lime leaf and red chilli thinly sliced. Bring to the boil.
8.
Add the Thai sweet basil leaves. Transfer to a serving bowl, float the cream of coconut milk on top of the curry and sprinkle with sweet basil leaves.

Kreung Kaeng Daeng (red Curry Paste)

Curry