Red Curry Of Duck & Lychee
Serves 4
Who does't love a Red curry! Rich, sweet slightly salty with a good heat balance. Braised duck and sweet lychee is a meal that will go down well.
Ingredients Needed
Paste
16 Dried long red chillies
- soak over night
pinch of Salt
3 Long red chillies
3 Tablespoon Galangal
4 Tablespoon Lemongrass
4 Tablespoon red shallot
3 Tablespoon garlic
2 Kaffir lime leaves
1 Tablespoon Shrimp paste
1/2 Nutmeg , roasted and ground
3 cloves, roasted and ground
The Duck
1 Duck breast
5 Duck Legs
Handful of salt
duck fat or oil
The Curry
125gm red curry paste
- fresh or shop
250ml Coconut cream
500ml Coconut milk
500ml Chicken stock
2-3 Tablespoon palm sugar
3 Tablespoon fish sauce
6 kaffir lime leaves
4 Long red chillies
1/2 handful Thai Scuds
1 handful Thai Basil
300gm tin lychee or fresh
Preparation
Soak dried chillies in water over night, strain and set aside.
Rub the Duck legs with the salt and allow to cure over night.
Pre heat the oven 180'c. Wash the duck legs and pat dry. Line a deep baking try with baking paper, add the duck legs and cover with the duck fat or oil until completely covered. Cook duck until meat fall off the bone. Take out and cool.
Making the past
Place chillies with salt into a granite mortal and pestle. Pound until smooth.
Add galangal, pound until fine, followed by kaffir lime leaves and lemon grass. This is extremely important to pound all to a smooth paste before adding in any more ingredients.
Once the mixture is smooth, add in the red shallots and garlic, pound until fine. Add in the spices and pound until a smooth consistency. Add shrimp paste. Set aside.
Curry
In a stockpot bring the coconut cream and a little of the Duck fat to the simmer. Add in the kaffir lime leaves and reduce until the cream splits and looks like ricotta cheese. Add in the paste.
Cook the paste for 30 minutes stirring consistently so the paste does not burn. Once the paste smells aromatic add the palm sugar. Caramelise for 10 minutes on low heat. Add the fish sauce. Cook out for 3 minutes. Add coconut milk and chicken stock, bring to the simmer.
Add in the duck, lychee, Thai scuds, Thai basil and taste.
Cook for 10 to 15 minutes. Serve with Jasmine rice
Shop Ingredients
OMELET STUFFED MINCED PORK
Home / OMELET STUFFED MINCED PORK
Serves 4
A rich and spicy breakfast Omelet stuffed with a hearty filling. Fresh and a great starter for the day.
Ingredients Needed
Omelet
8 free range eggs
1 teaspoon fish sauce
2 tablespoon coriander root
1 teaspoon Chicken powder
Stuffing
300gm pork mince
1 tablespoon rice oil
2 tablespoon oyster sauce
1 teaspoon fish sauce 1 teaspoon garlic
1 teaspoon sugar
2 tablespoon coriander root 4 Thai chilies
Garnish
*handful sawtooth coriander & sliced long chilies
In a saucepan heat the rice oil. Add garlic and chilli and sweet off.
Add the pork and cook until light grey in colour then add the oyster sauce and sugar. Simmer until the liquids have been evaporated.
Beat the eggs in a bowl with the fish sauce, coriander and chicken powder.
In a wok (or omelet pan) add a little oil, when hot pour the egg mixture into the wok. Pull the egg mixture back to the centre of the wok. Lift the wok on a slight angle so the egg mixture runs back to the edge where you started. Repeat a few times so the egg mixture cooks evenly and also increases in size.
Once the egg mixture has set on the bottom, add the pork mixture to the centre of the omelet. Carefully fold the omelet in half. Place on a plate and serve with beansprouts, sawtooth coriander, chillies and sriracha.