Red Duck Curry Recipe

Red Duck Curry Recipe

1 roasted duck boned but still with skin. (cut into 1 inch slices)

8 cups thin coconut milk

15 cherry tomatoes

6 fresh red chilies (sliced lengthwise)

1 cup sweet basil leaves

5 kefir lime leaves (chopped)

4 tbsp sugar

2 tbsp fish sauce

salt to taste

Red Curry Paste:

4 stalks lemon grass (thinly sliced)

1/2 cup galangal (chopped)

8 dried red chilies (chopped)

3 tbsp chopped garlic

1 tbsp shrimp paste

1 tsp chopped kefir lime leaves

1 tsp chopped coriander root

2 tsp white peppercorns

1/2 tsp coriander seeds

Method:

Pound all the curry paste ingredients together to a fine paste. Heat 2 cups of coconut milk in a pan. Put in the chili paste and cook for 5 minutes. Add the rest of the coconut milk and bring to a boil. Then add the duck, cherry tomatoes and red chilies. Bring to a boil again and add the rest of the ingredients. Boil for 5 minutes and remove from heat. Serve with cooked rice and salted egg.