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
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Pork Hock Chinese 5 Spice
Serves 6
Palo is a famous Thai street food dish that can be found through out Bangkok. Rich broth, pork hock and 5 spice coat the pallet, served with a side of chilli vinegar to brake it all down into a mouthful of wonders. Creamy egg, fresh bok choy and a choice of salted pickled cabbage.
Ingredients Needed
The Paste
1 whole garlic bulb, skin on
5 coriander root
3 tablespoon galangal, fresh, frozen or pickled
3-4 teaspoon five spice powder
1 tablespoon white pepper
The Broth
2 pork hock, cut in half. (Not trotter) - ask butcher to cut lengthwise
4 ltr water or chicken stock
125ml black Thai soy sauce
250ml thin Thai soy sauce
180ml Thai oyster sauce
180ml Shao Hsing wine
125g palm sugar, soft
4 pandan leaves, tired into a knott
Garnish
8 eggs, boiled for 8 mins
3 whole bok choy, cut in half
Pickled mastard - optional
Side dressing
10 Thai chilli - sliced
500ml distilled vinegar
1 garlic clove - sliced
Preparation
Turn on a gas flame, burn any hair on the pork hock, set aside. Place the garlic bulb straight onto the flame, burn the garlic skin until the outter layer is burnt off. Set aside. Boil the eggs for 8 mins. cool, peel and set aside.
In a large pot add all the paste and broth ingredients. Add pork hock eggs and cook for 3 to 4 hours covered on a low to medium heat. The pork should fall off the bone, the egg should be dark in colour.
Cut the pickled cabbage, wash. In a small sauce pot add a little pork stock to cover the cabbage. Simmer with the cabbage until the pork stock has evaporated. Set aside.
Steam the boy choy, set aside.
Once the pork hock has fallen off the bone, turn off and set aside.
To serve,
1 serving of rice onto a flat bowl, place pork hock on top of the rice with a little broth, steamed bok choy, boiled egg and a side of cabbage.
Sprinkle with chilli vinegar as much as wanting.
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Red Curry Paste
$1.80
Disclaimer:
All rights reserved ©2015 Thai Food Sensation by New Holland Publishers Pty Ltd ©2015 in Text Shayne Austin ©2015 in images New Holland Publishers. Photographer Greg Elms www.gregelms.com