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Recipe of the week

Roast Duck Curry 




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.


Curry Paste


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.

Duck Curry1