This variation is a little richer than most both in
consistency and colour but cut with the addition of light and flavoursome
fruit. It's a fantastically rich curry with a light contrast.
Ingredients
- 1 roast duck. (Ducks sold at chinese vendor pods are ideal for this purpose. Grab one on the way home!)
- 2 Shallots finely diced , plus 2 shallots sliced.
- Fresh bunch coriander; (reserve a
little to garnish)
- Garlic corm; peeled smashed and
easy chopped
- Cooking oil.
1 Tbsp (15 ml)
- Red Curry paste (heaped)
- Can of full cream coconut milk
- 60 mls (1/4 cup) or so Chicken stock (boullion
stock works well)
- Mango
Rambutan or lychees
Grapes (preferably pitted)
- Lime
- Fish sauce
2 tsp (10 ml)
- Palm sugar
- Salt
- Fresh ground black pepper
Method:
- Pound the coriander, 2 of the
shallots and the garlic into a paste.
- Peel and slice the mango.
- Peel and section the
lychees and pit the grapes
- Heat a wok. Place in the curry paste and a measure of coconut
milk. Allow to reduce and go oily. Add the same amount of coconut milk and
repeat the procedure. This roasts the curry and brings out a new dimension of
true Thai curry flavour.
- Add the shallot, garlic paste and coriander paste plus the rest
of the coconut milk. Bring to the boil while stirring.
- Add the chicken stock to the coconut mixture, season and boil
fast. Reduce the volume until it's a fairly rich red colour and a little thick
in consistency
- Add the sectioned duck to the wok and simmer for 4-5 minutes.
- Thinly slice the remaining shallots.
- Add a little oil to a
frying pan and cook for about five minutes or until golden but not burnt,
stirring occasionally. Add to the duck curry.
- Add the prepared fruit to the contents and stir into the curry and cook for 2-3 minutes
until heated through.
- Grate the lime rind, squeeze out the juice and add to the wok,
with the fish sauce and sugar. Stir into the curry and cook for another minute
to combine.
Serve with
a good quality Jasmine rice.
