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.
