Thai red duck curry

Name: Thai red duck curry
Cook time: 30 min
Yield: 4 as part of a banquet
Cuisine: Thai
Ingredients: 10-15 dried long red chillies, cut into 2cm pieces, soaked in boiling water, drained; 1 tbsp coriander seeds, roasted; 1 tsp cumin seeds, roasted; 1 tsp white peppercorns; 1 tsp shrimp paste, roasted; 1 tsp salt; 4 shallots or half a red onion, chopped; 6 cloves garlic, chopped; 4 red bird's eye chillies – optional; 1 tbsp galangal, chopped; 1 lemongrass stalk, white part only, finely chopped; ½ the peel of a makrut lime, chopped; 1 tbsp coriander root, chopped

Tony Tan

September 10, 2020

Time:< 30 minsServes:4 as part of a banquet

Making a spice paste is a breeze with a food processor or blender. Red curry paste combines beautifully with Chinese roast duck. Its origin is said to be Bangkok, where large numbers of Chinese settled. Traditionally local eggplants are used but nowadays it is possible to find versions with tomatoes, pineapple, red capsicums and lychees.

Ingredients

Red curry paste

10-15 dried long red chillies, cut into 2cm pieces, soaked in boiling water, drained
1 tbsp coriander seeds, roasted
1 tsp cumin seeds, roasted
1 tsp white peppercorns
1 tsp shrimp paste, roasted
1 tsp salt
4 shallots or half a red onion, chopped
6 cloves garlic, chopped
4 red bird's eye chillies – optional
1 tbsp galangal, chopped
1 lemongrass stalk, white part only, finely chopped
½ the peel of a makrut lime, chopped
1 tbsp coriander root, chopped

Duck curry

200 ml coconut cream
2 tbsp vegetable or coconut oil
3 tbsp red curry paste
2 tbsp fish sauce
1 tbsp palm sugar
350ml coconut milk
½ Chinese roast duck, deboned and cut into bite-sized pieces
2 fresh, long, red chillies, halved and sliced, seeded
4 makrut lime leaves
handful of sliced apple eggplant and pea eggplant – optional
½ cup lychees
½ cup chopped pineapple
handful fresh Thai basil leaves

Method

For red curry paste, chop the drained chillies very finely. Grind the roasted spices with peppercorns in a coffee grinder or in a mortar. Transfer everything to a food processor and blend to a smooth paste, adding a couple of tablespoons of water if necessary.
For the duck curry, place coconut cream and oil in a medium saucepan and stir for three to five minutes, until cream splits. Add curry paste and stir until the paste is fragrant and takes on a deeper colour.
Add the fish sauce and sugar, stir and continue frying, then add the coconut milk. Bring to the boil and then add the duck, chillies, lime leaves and eggplant, if using. Simmer for another minute, then stir in the lychees and pineapple to warm through. Check seasoning and transfer to serving bowl. Garnish with basil leaves and serve with steamed rice.
Tip: To roast shrimp paste, I tend to make a large batch and store it in an airtight jar for later use. Wrap preferred quantity in aluminium foil and place in a moderate oven for 10 to 15 minutes.