Roasted Duck Curry with Red Curry Paste Recipe (Kaeng Phed Ped Yang)
See the Homemade Red Curry Paste recipe below or for convenience, buy a ready made paste.
Thai Red Duck Curry
1 1/3 cup coconut cream, reserve 2 tablespoons (30ml) for garnish
2 1/4 cup coconut milk
200g roast duck, thinly sliced or use prawns, chicken, pork or beef
50g red curry paste
3 tablespoons Thai fish sauce
1 tablespoon (20g) palm sugar
3 kaffir lime leaves: 2 torn into pieces, discarding the stem and 1 finely shredded (for garnish)
1 large eggplant, cut into 1/2 inch (1 cm) pieces or small round eggplants
1 1/2 cup (150g) fresh pineapple, cut into bite-sized pieces
6 small cherry tomatoes (100g)
10 seedless grapes (optional)
3/4 cup sweet basil leaves (reserve some for garnish)
Pour the coconut cream into a wok or sauce pan and simmer for 2 minutes, stirring constantly, until the coconut oil begins to separate out.
Add the curry paste, fish sauce, palm sugar and torn kaffir lime leaves. Simmer for 2 more minutes.
Add the duck and eggplant. Bring to a boil. Then add the coconut milk and simmer for 5 minutes.
Add the pineapple and cherry tomatoes and simmer for 2 minutes. Then add the grapes (if using) and sweet basil leaves. Turn off the heat and serve garnished with the remaining kaffir lime leaves, sweet basil and a few spoonfuls of thick coconut milk.
This multi-ingredient red curry paste recipe is used with the recipe for Thai Curry with Duck, but you may also use it to make other types of red curry dishes. Also see our much simpler red curry paste recipe, which does not include dried spices.
Red Curry Paste
1 Tblsp coriander seeds, roasted until brown
2 cardamon pods, roasted until brown
1/2 tsp black peppercorns
1/2 tsp salt
10 big dried red chilies, seeds removed and soaked in water for at least 10 minutes and then finely chopped
1 tsp (5g) galangal, skin removed, chopped
2 tsp (5g) lemongrass, lower third only, chopped
1 tsp (5g) kaffir lime peel, chopped
1 Tblsp (10g) coriander root, chopped
3 Tblsp (15g) shallots, chopped
3 Tblsp (15g) garlic, crushed
1 tsp (5g) Thai shrimp paste
10 small fresh red chili peppers (prik kee noo)
Put the coriander seeds, cardamon pods and black peppercorns in a granite mortar and grind into a powder with a pestle. Add the rest of the ingredients and pound using a pestle for about 10 minutes until the paste is smooth. All the ingredients for the paste can also be put into a blender and liquidized. If the paste is too dry, you may need to add a bit of water.
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