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 meal recipes far back into the distant past, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these ancient recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are some clay 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 making those who drank it feel `blissful`. As our culinary historical trip moves to more modern times there are two interesting cookery books published in the fourteenth century : a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian curry that we all know today, but rather recipes for the types of meals served to the nobility of those days. In the 15th century, knights returning from the crusades brought us many new foods and spices from the Middle-East, including spices like parsley, basil and rosemary. These new culinary innovations prompted an explosion in recipe books, most of which are now in private collections. Over the next few centuries, the wealthy families of Wesstern Europe tried to serve the most extravagent banquests, and as a result the best chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and recording recipes of the day. By the arrival of the twentieth century, recipe publications are increasing in popularity as a result of increased literacy, people having increased spare time and a general increase in wealth. The introduction of television brought us celebrity chefs and the demand for the spin-off 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 this web site. |
We hope you enjoy this Kang Ped Bhet Yang Thai Roast Duck Red Curr recipe.
