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 1/2 tsp black peppers.
1/4 ground nutmeg.
3 shallots.
5 cloves of garlic.
1 tsp shrimp paste.
3 coriander roots.
1 zest from 1/4 sm kaffir lime
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.
Servings: 8 servings
Kang-Ped Bhet-Yang - Thai Roast Duck Red Curr Recipe brought to you by Recipe Ideas
Categories: Asian; Duck; Meat; Poultry; Thai
The History of Recipes
We can read the history of written recipes way back into the distant past, in fact as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early cookbooks were just basic hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to academics is a series of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. This early Roman chef describes how the chefs of Roman times were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. As we move on, there were a couple of interesting cookery books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian curry that appears on menues today, but rather descriptions of the types of food served to the upper classes of the period. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab countries, such as coriander, basil and rosemary. These new culinary innovations prompted a torrent in books on cookery, some of which still exist in academic collections. During the next few centuries, the upper classes tried to serve the most extravagent meals, and as a consequence, cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. By the advent of the 20th century, cookery books are increasing in popularity mostly as a result of more people being able to read, people having more spare time and having more disposable income. The revolution that is television gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on our site. |
We hope you enjoy this Kang Ped Bhet Yang Thai Roast Duck Red Curr recipe.
