伊洛艾爾法克斯 2012-8-15 22:22
Aromatic Thai duck curry
INGREDIENTS
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2 x 400ml cans coconut milk"l(o D(t W
4 duck legs, skinned, then halved at the jointPYSmKZ_.?M V @
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250g small waxy new potatoes
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1 tbsp sunflower oil1eu Z~oN*GMc3a
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2 tsp light soft brown sugar, plus extra
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2 tsp freshly squeezed lime juice, plus extrak$pc*a1lMC/bd
Fried shallots, to garnish t!F h i1?[)PK R
Handful fresh coriander leaves, to garnish
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For the curry paste"V'L7?;d6F(V|
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1 tsp fennel seeds;m8rf9V K/Q
1 tbsp coriander seeds/}*S&nQ J/|q%Q
2 tsp cumin seeds
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3 pieces blade maceJ D#Z+G!Pi
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1/4 tsp white peppercorns)f5Pa~+ht4mt4m
2 lemongrass stalks
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3 medium-hot red chillies, deseeded (optional) and chopped
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65g shallots, choppedQ;Vw(yy)u|2y n w
6 large garlic cloves, peeled
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25g fresh ginger, choppedW-in v{m s
1/2 tsp salt
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2 tbsp sunflower oilT1b`"qW/R
METHOD
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How to make aromatic thai duck curry
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1. Pour the coconut milk into a medium saucepan and bring to a simmer. Add the duck and simmer, uncovered, for 1 hour, until the meat is tender and the milk has reduced by half. If it has not, return it to the heat and simmer rapidly. Set aside.|)A:U]Db
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2. Meanwhile, make the curry paste. Put a frying pan over a medium heat. Add all the seeds and mace and shake for a few seconds until aromatic, then tip into a mini processor, add the peppercorns and whizz to a powder.,A-~ X6u` i
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3. Cut off and discard the top third of each lemongrass stalk, then peel and discard the outer leaves and roughly chop the tender core. Put into a mini food processor with the chillies, shallots, garlic, ginger, ground spices, salt and oil and blend to a smooth paste.
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4. Put the potatoes into a pan of salted water, bring to the boil and cook for 12-15 minutes, until tender. Drain, cool, then cut into thick slices. Cover and set aside.
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5. When the duck is tender, lift it onto a plate and leave until cool enough to handle. Reserve the coconut milk. Break the meat away from the bones in large chunks.
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6. Heat the oil in a medium saucepan, add the curry paste and fry gently for 5 minutes. Add the coconut milk and simmer for a few minutes until the sauce has a good consistency. Stir in the sugar and lime juice and adjust the seasoning using salt, sugar and lime juice. Stir in the duck and potatoes and heat through to serve.
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7. To freeze, spoon half the curry into a sealable plastic container, cover and leave to cool. Freeze for up to 3 months. Thaw overnight in the fridge. Transfer to a saucepan and heat through gently.
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8. Garnish the duck curry with fried shallots and coriander leaves, and serve with jasmine rice, if you like.