Ingredients

Paste
  • 5 long Red chillies (Phrik Chi Fah)
  • 5 Thai pink shallots
  • 6 Cloves Garlic
  • 2.5 cm (1 in) galangal chopped
  • 2 Lemongrass stems chopped
  • 3 Coriander roots washed and chopped
  • 1 tablespoon black peppercorn
  • 1 tablespoon coriander seed roasted
  • 1 teaspoon cumin seed roasted
  • ½ teaspoon fennel seed roasted
  • 1 Blade mace roasted
  • 250 ml Coconut cream
  • 100 ml (3 1/3 oz) Fish sauce
  • 100 g (3 1/3 oz) Palm Sugar

Garnish
  • 4 medium Potatoes
  • ½ cup Thai pink shallot fried crisp
  • 4 Cloves Garlic sliced and fried
  • 4 long dried Red chillies fried
  • ½ bunch Thai Basil
  • 2 Makrud Lime leaves finely sliced

Steaming ingredients
  • 6 duck legs
  • 1 star anise
  • 1quill cassia bark or 1 quill of cinnamon
  • 2 spring onions stems
  • 1 Lemongrass


Method
  1. Place the duck and other steaming ingredients in a steamer and cook until tender or boil in a large pot with enough cold water to cover and add garlic, ginger and star anise. 
  2. Add the potatoes 15-20minutes before the duck is cooked. Then remove the duck for frying. Keep the steaming liquid or about a cup of the boiling liquid
  3. To make the paste, grind the spices in order from dry to soft, in a stone grinder one at a time until all combined or homogenise in a spice grinder or coffee bean grinder.
  4. Add the ground spices to a wok plus the coconut cream over moderate heat. Stir the contents until the oil begins to separate from the mix. Add a little steaming liquid or cooking liquid until a medium thick sauce is achieved. Add palm sugar and fish sauce for a sweet/salty flavour
  5. Deep-fry the duck in canola oil. Then add the fried duck to the curry sauce along with the cooked peeled potatoes.
  6. Keep the curry warm. Fry the shallots, garlic and dried chilli and sprinkle over the curry.
  7. Garnish with finely sliced lime leaves, basil and coriander.