Recipe Sections
Serves 4
2 x 440ml cans coconut cream
1 x 440ml can chopped tomatoes
4 Luv-a-Duck raw duck legs cut into 2 cut into halves
2 medium sweet potatoes, peeled and cut into approx 3cm pieces
4 kaffir lime leaves
2 long green chillies sliced on the diagonal
Handful of Thai basil leaves
Approx 1 tsp palm sugar and fish sauce to season
250g snow peas, topped and tailed
Curry Paste
5 dried long red chillies, soaked in hot water for 10 minutes, then drained
1 lemon - zested
1 tsp salt
1/2 tsp shrimp paste
2 tbsp red shallots, chopped
1 tbsp garlic, chopped
1 tbsp galangal, chopped
2 tbsp lemongrass, finely chopped
10 white peppercorns
1 tbsp coriander seeds
1 tbsp cumin seeds
5 cloves
1 tsp ground nutmeg
Make the paste first:
1. In a dry frying pan add the coriander, peppercorns, cloves and cumin seeds. Cook over a medium heat until they become aromatic. Cool slightly and place in a mortar and pestle.
2. Grind the spices, adding the nutmeg until finely ground.
3. Add the lemongrass and grind until very fine, then add the garlic and galangal and pound until paste like.
4. Remove mix from the mortar and place in a bowl. Grind the chillies using the mortar and pestle, add the salt and then the shallots. Grind until a fine paste is achieved then add the lemon zest (reserving the juice) and the shrimp paste.
5. Mix in the spice and lemongrass mix and combine.
Curry:
6. In a frypan, fry the duck legs, skin side down for around 3 mins. Turn over and seal for a minute until brown then set aside.
7. In a heavy based saucepan, add about 2 tablespoons of coconut cream and heat.
8. Add the curry paste and the green chilli and cook for 2 mins, then add the duck.
9. Add the coconut cream and the stock, then the whole kaffir lime leaves.
10. Cook for about 20 mins, then add the sweet potato and cook for a further 20 mins or until the sweet potato is cooked and the duck is tender.
11. Adjust the seasoning with fish sauce, reserved lemon juice and palm sugar as required.
12. Add the snow peas and stir in then transfer to a serving bowl and garnish with Thai basil leaves. Serve with Cardamom and Saffron Pilaf.
13.