Friday, August 12, 2011

Roasted Duck Curry


1 ½ tbsps. red curry paste
½ coconut cream
2 cups coconut milk
½ roasted duck, boned and cut into bite-size pieces
5-6 small tomatoes
1 ½ tbsps. fish sauce
1 ½ tsps. sugar
2-3 citrus leaves, torn up
3 red chillies, sliced lengthwise
¼ cup sweet basil leaves

Red Curry Patse
½ cup each of chopped shallots, garlic and lemon gross
1 tbsp. each of chopped Thai ginger and coriander
1 tsp. root citrus peel, grated
1 tsp. ground pepper
1 tbsp. coriander seed, roasted
1 tsp. cumin seed, roasted
½ each of pounded mace and nutmeg
10-20 dried red chillies, seeded and softened
2 tbsps. shrimp paste
1 tbsp. salt

Blend the ingredients of red curry paste with coconut cream in an Electric Blender. Pour into a serving dish, microwave covered at High for 2 minutes until aromatic. Add duck meat, tomatoes, coconut milk, and stir thoroughly. Season to taste with fish sauce and sugar. Add citrus leaves to the dish, stir and micro-wave 8 minutes at High. Garnish with chillies and sweet basil leaves.

No comments:

Post a Comment