---------- Recipe via Meal-Master (tm) v8.02

     Title: Kang-Ped Bhet-Yang - Thai Roast Duck Red Curr
Categories: Thai, Poultry, Hot
     Yield: 8 servings

----------------------RED CURRY PASTE----------------------
     5    Dry Hot Chili Peppers
     1 tb Lemon Grass (Sliced)
     2 sl Galanga
     1 tb Coriander Seeds
     2 ts Cumin
     1 ts Fennel Seed
   1/4    Ground Nutmeg
     3    Small Onions
     5    Cloves of Garlic
     1 ts Shrimp Paste
     3    Coriander Roots
          Zest from 1/4 Sm Kaffir
          -Lime
 1 1/2 ts Black Peppers
   1/2 ts Salt

---------------------OTHER INGREDIENTS---------------------
     1    Roast Duck
     5    Plum Tomatoes
   1/2 c  * Small Thai Eggplants
     4    Fresh Med.Hot Chili Peppers
     4    Kaffir Lime Leaves
   1/2 bn Thai Basils (Horapha)
     1 ts Coconut Sugar
     3 c  Coconut "Cream"
     5 c  Coconut "Milk"
          Fish Sauce

 * Small Thai "eggplants" belongs to the eggplant
 family, but doesn't resemble any eggplants found here
 in the US.  These are about the size of large green
 peas, and look pretty much the same.  Regular green
 peas may be used as substitute.

 Put the ingredients for the red curry paste into a
 mortar and pound until well mixed into a paste.  NOTE:
 You may use commercially available paste, if
 available.  Adjust the amount to taste.

 Debone the roast duck, and cut up the meat into
 bite-size rectangular pieces (leaving the skin on).
 Cut the neck and wing into pieces.

 Place the coconut milk in a large saucepan and heat
 till boiling.  Add duck pieces and cook till tender.
 Put the coconut cream into a frying pan, add red curry
 paste.  Heat over fairly high heat, stiring
 constantly, till all the paste have mixed in and
 thoroughly heated.  Add Kaffir Lime leaves, fish sauce
 (to taste), coconut sugar, and continue to heat (keep
 stiring all the time to prevent burning) until red oil
 starts to form on the surface of the "sauce".

 Add the "sauce" to the saucepan of duck and coconut
 milk, and bring back to a boil.  Add all remaining
 ingredients except the basils, which is to be added
 when the curry starts to boil.  Remove from heat and
 serve with plain boiled white rice.

 Translated by Padej Gajajiva from "Homemaker, Book 2"
 by Ponsee Gajajiva.

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