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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

Curry Paste 'Mae Sri' Red 114g.png

Shrimp Paste Muddy Canal 'Pratiptong' 45

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Sashimi Of Kingfish

Serves 2

Sashimi is a delicacy that most love, this recipe with the combination of Pomelo, cashew nuts and fresh herbs really gets the taste buds going.

Ingredients Needed

300gm kingfish (Sliced very thinly)

Salad

3 long red chilies, sliced thinly

1 shallot, sliced thinly

6 kaffir lime leaf, sliced very thinly

2 spring onion, finely sliced

1/2 pomelo or pink grapefruit, segmented

1/2 handful coriander leaf

1/2 handful Vietnamese mint leaves

1 handful cashew nuts, roasted and semi crushed

Dressing

Salad

3 chillies

3 long red chilies, sliced thinly 2 garlic clove

1 shallot, sliced thinly

4 coriander root

6 kaffir lime leaf, sliced very thinly 2 tablespoon fish sauce

2 spring onion, finely sliced 2 tablespoon lime juice

Add all dry into a mortar and pestle, pound to a semi paste. Add liquids, taste adjust if needed.

Slice the kingfish sashimi style or ask your fishmonger to do it for you.

Place the sliced fish on a flat plate. Top with most of the dressing making sure that the kingfish is covered with the dressing. In a bowl mix the salad together, add a little dressing. Place salad on top of the fish.

Serve with rice if wishing and enjoy with a cold beer or wine.

Shop Ingredients

Fish Sauce 'Mega Chef' 700ml.png

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Mega Chef Fish Sauce 700ml

$4.75

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Rice Golden Choice 5kg

$17.80

Cashew Nut 1kg

$26.50

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