Red Curried Roast Duck

Ingredients

• Mild dried red chillis is the red in red curry. You want to use mild chilis as the bulk of your curry paste. There is a wide range of Thai chili, both fresh and dried.
• Black peppercorn
• Salt
• Lemongrass use only the bottom half of the lemongrass stalk.
• Galangal use fresh or frozen for the best flavor.
• Kaffir lime zest probably difficult thing to find, the leaves are the same aroma as the more common.
• Coriander roots or stems are very aromatic.
• Thai shallots, tiny red are sweet like Western shallots but with a garlicky bite.
• Coriander seed
• Garlic
• Cumin
• Fermented shrimp paste, we called it “gapi” in Thai. You can substitute Malaysian shrimp paste.
• 7 dried chilis (prik chi fa chilis), soaked and finely chopped
• 1 stalks lemongrass, base and 3 inches of the top removed and finely chopped
• 2-cm galangal, skin on and finely chopped
• ½ teaspoon kaffir lime zest
• 2 garlic cloves, chopped
• 2 tablespoons finely chopped shallot
• 1 Coriander root, finely chopped
• 1 teaspoon shrimp paste
• 1 teaspoon coriander seed powder
• 1 teaspoon cumin powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• Once the mixture is fine, add the shrimp paste and salt and blend to mix.
• Eather use straight away or store in an airtight jar in the fridge for a few days, or freeze for a few months.
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• 500ml coconut milk
• 1 cup water
• 3 tablespoons red curry paste
• 6 cherry tomatoes
• A handful of basil leaves
• 1 cup large-diced pineapple
• ½ prepared roast duck, cut into 12-14 pieces
• 1 tablespoon fish sauce
• 2 teaspoons palm sugar
• 150g raw brown rice
• Preheat the oven to 400°F, roast the ready-duck, place the skin side up , uncovered, for 15 minutes and set aside.
• Cook the rice according to the packet instructions.
• Place a large deep saucepan on the low heat and pour in a haft of coconut milk. Add red curry paste and stir-fry.
• Continue to stir-fry until the almost fragrant, for about 5 minutes, ensuring they don’t burn.
• Stir the remaining coconut milk into the pan, turn up the heat and add water, add fish sauce and palm sugar, cook until the mixture comes to the boil.
• Once boiling, reduce the heat and simmer for 6 minutes to bring the flavor together, stirring occasionally.
• Increase the heat to medium, stir in the roast duck pieces. Cook the curry until it’s nice for about 1 to 2 minutes.
• Then add basil leaves. Bring to boil again, then stir in pineapple chunks and cherry tomatoes, combine and heat through. Turn of the heat.
• Serve over rice and top with herbs.
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