Panang duck curry
This recipe makes 1 cup panang curry paste. Store leftover curry paste, covered, in the fridge for up to 3 days, or freeze in user-friendly portions for up to 3
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Ingredients
- Panang curry paste
- 1 teaspoon coriander seeds
- 15 dried red chillies, seeded
- 6 cloves garlic, quartered
- 6 coriander roots
- 2 (50g) shallots, chopped coarsely
- 2 x 10cm (40g) sticks fresh lemon grass, sliced thinly
- 2 tablespoons coarsely chopped roasted unsalted peanuts
- 4 centimetre (20g) piece fresh galangal, grated
- 1/3 cup (80ml) water
- 1 tablespoon shrimp paste
- 1 tablespoon peanut oil
- 1 (1kg) chinese barbecued duck
- 300 grams snake beans, cut into 5cm lengths
- 2 cups (500ml) coconut milk
- 1 cup (250ml) water
- 800 grams pineapple, peeled, cored, chopped coarsely
- 125 grams cherry tomatoes
- 2 tablespoons small thai basil leaves
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