Recipe Sections
2 x 440ml cans coconut milk
1 x 440ml can chopped tomatoes
4 Luv-a-Duck raw duck legs cut into 2 (skin removed if preferred)
2 medium sweet potatoes, peeled and cut into approx 3cm pieces
4 kaffir lime leaves
1 long green chilli
Handful of Thai basil leaves
Approx 1 tsp palm sugar and fish sauce to season
250g snow peas, topped and tailed
Curry Paste
3 dried long red chillies, deseeded and soaked in hot water then drained
1 lemon - zested
Large pinch of salt
1/2 tsp shrimp paste
2 tbsp red shallots, chopped
1 tbsp garlic, chopped
1 tbsp galangal, chopped
2 tbsp lemongrass, chopped
10 white peppercorns
1 tbsp coriander seeds
1 tsp 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.
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 and the shrimp paste.
5. Mix in the spice and lemongrass mix and combine.
Curry:
6. Bone the duck and cut the meat into 1cm cubes.
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 tomatoes, then the kaffir lime leaves and the sweet potato.
10. Cook for about 30 mins, then add the snow peas.
11. Cook for another 10 mins until the sweet potato is cooked and the duck is tender.
12. Adjust the seasoning with fish sauce and palm sugar as required.
13. Garnish with Thai basil leaves and serve with Cardamom and Saffron Pilaf.