250ml Coconut cream
3 tblsp Curry Paste
1 tblsp Palm Sugar
2 tblsp Fish Sauce
650 – 750ml Coconut milk
2 ea Long red chillies, halved and deseeded
4 ea Kaffir lime leaves
50gm Thai Eggplant
20 – 25 Thai Basil leaves
½ Chinese Duck, boned and sliced, together with the liquid from the duck’s cavity.
6 – 10 Dried red chillies, deseeded and chopped
4 ea Red Shallots
6 ea Cloves garlic chopped
1 Stalk Lemongrass, finely sliced
½tblsp Chopped galangal
1 tblsp Coriander root, scraped and chopped
½ tblsp Kaffir lime zest
1 tsp White Peppercorns
1 tsp Coriander seeds, roasted
½ tsp Cumin seeds, roasted
3 ea Cloves, Roasted
3 ea Blades of Mace, roasted
1 tsp Kapi (Shrimp Paste) roasted
To make the curry paste, puree the chillies with the fresh ingredients in a food processor until very fine.
Grind all the spices and combine with the puree.
In a medium pan, boil the coconut cream over a medium heat for 3-5 minutes or until it has separated, stirring constantly to ensure that the cream does not scorch. Add the curry paste, stirring constantly to prevent the paste from burning. Fry for 5 minutes or until the colour of the paste deepens and it smells fragrant. Add the fish sauce and palm sugar and continue frying for a further 1-2 minutes.
The paste should be marbled with coconut oil, almost clotting. Then add the coconut milk and bring to the boil. Add the remaining ingredients and simmer for a few moments, allowing the flavours to combine and ripen. This curry is slightly salty, sweet and creamy.
Serve with garnish vegetables.