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Thai Style Roast Duck Curry

with home-made curry paste

Prep
Cook
Serves 4people
Ingredients
for the red curry paste
8
long red chillies, seeds removed, flesh roughly chopped
1
tsp ground coriander seeds
1
tsp ground white pepper
1
tsp ground cumin
2
tbsp chopped garlic
2
stalks lemongrass, tough outer leaves removed, finely chopped
3
fresh coriander roots
1
tsp shredded kaffir lime leaves
5/2
cm/1in piece galangal, peeled and roughly chopped
2
tsp shrimp paste
1
tsp salt
2
(3 tbsp) vegetable oil
for the duck curry
4
large duck legs
pinch five-spice powder
salt and freshly ground black pepper
1
tbsp sunflower oil
2
tbsp Thai red curry paste (see above)
1
x 400ml/14fl oz can coconut milk
about 200ml/7fl oz chicken stock
1
heaped tsp palm sugar or soft brown sugar
2
tbsp Thai fish sauce (nam pla)
200
g/7oz sugar snap peas
200
g/7oz fresh pineapple, cut into chunks
handful cherry tomatoes
bunch spring onions, trimmed, sliced in half on the diagonal
1
lime, juice only
handful fresh Thai basil leaves
6
tbsp chopped fresh coriander leaves
sticky rice, to serve
Directions
1.
For the red curry paste, tip all of the red curry paste ingredients into a food processor and blend to a paste, adding a little more oil if necessary to loosen the consistency.
2.
For the duck curry, preheat the oven to 220C/425F/Gas 7.
3.
Rub the duck legs with the five-spice powder and some salt and freshly ground black pepper. Arrange them, skin-side-up, in a small roasting tin and roast in the oven for 30 minutes, then lower the oven temperature to 140C/275F/Gas 1 and roast for a further hour, or until tender. Transfer to a plate to cool and, when cool enough to handle, pull the meat from the bone and cut into bite-sized chunks.
4.
Heat the sunflower oil in a large saucepan over a medium heat. Add the curry paste and fry for about one minute, stirring, until fragrant. Pour in the coconut milk, half of the chicken stock and all of the palm sugar and fish sauce and bring to the boil. Add the sugar snap peas, pineapple and tomatoes and boil for a further 2-3 minutes.
5.
Stir in the reserved duck meat and the spring onions and cook for a further three minutes, adding more stock if the curry becomes too thick. Just before serving add the lime juice, to taste and stir through the Thai basil and coriander. Serve with sticky rice.

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