Duck and grape curry

Duck and grape curry

Samlaa sach tia nung phle

By
From
South East Asian Food

This recipe resembles the Thai red curry of roast duck and lychees, but uses grapes instead of lychees or tomatoes.

Ingredients

Quantity Ingredient
1 chinese roast duck, thickly sliced
1 tablespoon vegetable oil
1 cup thick coconut milk
2 cup thin coconut milk
tamarind water or lime juice, to taste
sugar, to taste
fish sauce, to taste
4 kaffir lime leaves
500g seedless white grapes

Paste spices

Quantity Ingredient
1 teaspoon coriander seed
1 teaspoon cumin seed
5 large dried chillies, seeded, soaked in warm water for 30 minutes and then squeezed dry
1 slice galangal, chopped
4 stalks lemongrass, sliced
1 tablespoon shrimp paste
12 garlic cloves, peeled and sliced
8 shallots, peeled and sliced

Method

  1. In a mortar or a food processor attachment grind the coriander and cumin into a powder and keep aside. Grind the chillies, the galangal, lemongrass, shrimp paste, garlic and shallots to a fine paste, adding the coriander and cumin powder and mixing them in at the end.
  2. Heat the oil in a saucepan, add the spice paste and fry until it smells cooked. Add the thick coconut milk and stir until the oil comes out. Add the duck slices and mix well, then the rest of the coconut milk, the tamarind water, sugar, fish sauce and 3 lime leaves and cook until duck is well heated and has absorbed the flavour. Add grapes at the end and heat through. Garnish with the fourth lime leaf sliced finely.
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