RED CURRY PASTE
5 dry hot chili peppers
1 tbsp lemon grass (sliced)
2 slice galanga
1 tbsp coriander seeds
2 tsp cumin
1 tsp fennel seed
1/4 ground nutmeg
3 small onions
5 cloves of garlic
1 tsp shrimp paste
3 coriander roots
1 zest from 1/4 sm kaffir lime
1 1/2 tsp black peppers
1/2 tsp salt
OTHER INGREDIENTS
1 roast duck
5 plum tomatoes
1/2 cup * small thai eggplants
4 fresh med.hot chili peppers
4 kaffir lime leaves
1/2 bunch thai basils (horapha)
1 tsp coconut sugar
3 cup coconut cream
5 cup coconut milk
1 fish sauce
Directions
* Small Thai "eggplants" belongs to the eggplant
family, but doesn't resemble any eggplants found here
in the US. These are about the size of large green
peas, and look pretty much the same. Regular green
peas may be used as substitute.
Put the ingredients for the red curry paste into a
mortar and pound until well mixed into a paste. NOTE:
You may use commercially available paste, if
available. Adjust the amount to taste.
Debone the roast duck, and cut up the meat into
bite-size rectangular pieces (leaving the skin on).
Cut the neck and wing into pieces.
Place the coconut milk in a large saucepan and heat
till boiling. Add duck pieces and cook till tender.
Put the coconut cream into a frying pan, add red curry
paste. Heat over fairly high heat, stiring
constantly, till all the paste have mixed in and
thoroughly heated. Add Kaffir Lime leaves, fish sauce
(to taste), coconut sugar, and continue to heat (keep
stiring all the time to prevent burning) until red oil
starts to form on the surface of the "sauce".
Add the "sauce" to the saucepan of duck and coconut
milk, and bring back to a boil. Add all remaining
ingredients except the basils, which is to be added
when the curry starts to boil. Remove from heat and
serve with plain boiled white rice.
Translated by Padej Gajajiva from "Homemaker, Book 2"
by Ponsee Gajajiva.
Servings: 8 servings
Kang-Ped Bhet-Yang (Roast Duck Red Curry) Recipe brought to you by Recipe Ideas
Categories: Duck; Meat; Poultry
The History of Recipes
We are able to follow the history of written recipes back into the far past, at least as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that is, these, early cookbooks were just very basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a series of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As we move on, we have a couple of interesting books which were published in the 1300s ; a book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the curry that appears on menues today, but rather accounts of the types of meals served to the rich and powerful of that time. During the following few hundred years, the rich families of Wesstern Europe competed with each other to offer the most extravagent meals, and as a result chefs and their recipe collections increased in prestige. However, it was during the 19th century that formal cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. The arrival of television brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Kang Ped Bhet Yang (Roast Duck Red Curry) recipe.
