Serves 4 / Preparation 30mins / Cooking 3hrs
- 5 long Red chillies
- 5 Thai pink shallots
- 4 Cloves Garlic
- 3 cm galangal chopped
- 2 Lemongrass stems chopped
- 3 Coriander roots scraped and chopped
- 1 tablespoon black peppercorn
- 1 tablespoon coriander seed roasted
- 1 teaspoon cumin seed roasted
- ½ teaspoon fennel seed roasted
- 1 Blade mace roasted
- 250 ml Coconut cream thick cream from a cold can
- 100 ml Fish sauce
- 100 g Palm Sugar
- 4 medium peeled Potatoes
- ½ cup Thai pink shallot fried crisp
- 4 Cloves Garlic sliced and fried
- 4 long dried Red chillies fried
- ½ Thai Basil or coriander
- 2 Kaffir Lime leaves finely sliced
- Steaming ingredients
- 6 corn-fed duck legs
- 1 star anise
- 1-2 quills cassia bark
- 2 spring onions stems
- 1 Lemongrass
Place the duck and other steaming ingredients in a steamer and cook until tender. Add the potatoes 20minutes before the duck is cooked. Then remove the duck for frying. Keep the steaming liquid.
To make the paste, grind the spices in order from dry to soft, one at a time until all combined.
Crack the coconut cream (by ‘crack’ I mean cook until the oil separates from the cream) and then fry the paste in this until fragrant. Add a little steaming liquid until a medium thick sauce is achieved. Adjust the seasoning using palm sugar and fish sauce for a sweet/salty flavour.
Meanwhile heat some sunflower oil in a wok and deep-fry the duck. Then add it to the curry sauce along with the steamed potatoes.
Keep the curry warm. Fry the shallots, garlic and dried chilli and sprinkle over the curry.
Garnish with finely sliced lime leaves and basil.
As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au