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 back into the distant past, in fact as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these ancient cook books were just very simple hieroglyphic recipes for food preparation.
In fact, the most ancient recipe in existence, according to experts is a collection of stone tablets in ancient Sumerian which recount 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 anyone who drank it feel `blissful`. Later on, in Roman times around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, main meal and desserts, a style of dining still practiced today. Aspicius also tells us how the Roman chefs made use of a wide range of herbs, including many that are still in use today like bay, fennel and asafoetida. Later on, there are a couple of books from the 14th Century - a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian curry that is popular today, but instead accounts of the types of food on the menus of the rich and wealthy people of those days. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from Arab cooking, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices led to an explosion in recipe books, many of which are now in private cookery archives. For the next few years, the powerful families of Wesstern Europe strove to serve the best banquets, and as a consequence, cooks and their recipes became highly prized. Even so, it was during the 19th century that cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, recipe publications were greatly in demand due to more people being able to read, more free time and disposable income. The introduction of the TV brought us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Kang Ped Bhet Yang Thai Roast Duck Red Curr recipe.
