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Thai Red Curry

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Ingredients
  

  • 1 Roasted Duck breast
  • 1/2 cup canned pineapple pieces
  • 1/2 cup cherry tomatoes
  • 1/2 cup coconut milk

Red Curry Paste

  • 1 tsp white pepper seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1 tsp tumeric
  • 1/2 cup dried red chili pepper soaked for 15 minutes
  • 5-10 dried small red chilies soaked
  • 5 clove garlic
  • 2 shallots
  • 8 coriander roots sliced to 1cm thick
  • 1 inch galangal or ginger
  • 10 g Thai shrimp paste or belachan
  • 2 lemon grass cut to 5mm thick

Instructions
 

Curry paste

  • Grind the dry seeds first: coriander seeds, white pepper, cumin and tumeric powder.
  • Add lemon grass, coriander roots, and then the rest of the ingredients for sauce.
  • Once it turns into a rough paste, remove and set aside.

Duck

  • If roasting the duck yourself, just rub in salt and pepper and roast the duck breast for 30 minutes.
  • Rest fo 10 minutes and slice the duck breast into small pieces and place onto a serving dish.

Cook curry

  • Add 2 tablespoonful of oil into a heated up pan.
  • Add the curry paste and stir on low heat until the oil separates from the paste.
  • Add the tomatoes and pineapple, add the drippings from the roasted duck.
  • Cook until thicken, then add the coconut milk.
  • Bring to a quick boil and pour over duck.
  • Serve immediately with steamed white rice.