Thai Red Duck Curry

Stuff

Red Curry Paste

Duck Curry

Method

Red Curry Paste

  • In the mortar and pestle or electric blender, grind together the dried chiles and salt. Allow at least 20 minutes by hand, or a couple of minutes with a blender. It should be smooth with just a hint of chile pieces.
  • Add the garlic cloves and pound until smooth.
  • Cut off the very root end of the lemon grass. Remove outer leaves and discard. Cut the lemon grass crosswise into 1/8-inch pieces with a very sharp knife. Add to the ground chiles, along with the turmeric. Grind again until smooth. Your arm will tire, so take a break.
  • Add the shrimp paste and blend together, mashing it into the chilies gently if you are using the mortar and pestle

Duck Curry

  • 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.

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