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 `recipes` far back into the distant past, in truth as far as the Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to food historians is a collection of ancient tablets in ancient Sumerian describing 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 those who drank it feel exhilarated and blissful. As we move into Roman times 25BC a man called Apicius compiled a collection of scripts detailing recipes cooked by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, something we still use today. Aspicius describes how the ancient chefs were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. As we move on, there are two recipe books which were published in the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the spicy food that is familiar to us all today, but rather accounts of the types of meals on the menus of the rich and powerful of that period. Later, in the fifteenth century, the Crusaders brought back many foods and spices from Arab cooking, including basil and rosemary. The introduction of these new foods and spices prompted a torrent in books on cooking, many of which still exist in private cookery archives. During the next few centuries, the wealthy families of the West competed to serve up the most extravagent meals, and as a consequence, the best cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing the recipes of their peers. By the advent of the 20th century, cooking books were in great demand, as a result of more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this Kang Ped Bhet Yang Thai Roast Duck Red Curr recipe.
