2 duck breasts – cubed
1 tin of coconut milk
1 tsp palm sugar
2 tbls fish sauce
Juice of 1 lime
2 green chillies – deseeded
5 dried chillies deseeded
A pinch of salt
1 clove garlic
1/2 tsp shrimp paste
10 white peppercorns
1.5 tsp coriander seeds
1 tsp cumin seeds
Zest of 1 lime
First make the paste. Roast and ground the cumin, cloves and coriander, add a bit of grated nutmeg. Put this and the rest of the ingredients into a blender and blend to a smooth paste, if you need ot add a little water then do so.
Heat up a wok and open the coconut milk, don’t shake the can before doing this.
A the top of the can there should be the coconut cream, scoop this off and add to the wok. The cream will start to bubble, keepstirring so it doesn’t burn.
As you cook it oil will be released, this will only take a coupleof minutes. Keep the heat high and add about 3 tbls of paste and cook this off for a few minutes until the paste is softened. Now add the meat and turn the heat down a little, also stir in the chillies and the fish sauce and the lime juice.
Cook for about 10 – 15 mintutes, if you need more fluid add some of the water that is left in the coconut milk can.
Turn the heat back up and add the palm sugar, the best way to do this is to rub it gainst the side of the pan so it melts as it goes in. Test for seasoning, the curry should be spicy and sweet and salty and sour all at the same time.
If it is missing any of these flavours then simply add more chilli, palm sugar, fish sauce, or lime to adjust, be bold and you’ll get the hang of it. This balance is vital for most Thai curries.
Serve with rice and naan bread.