RED CURRY PASTE
2-3 red shallots
3-4 garlic cloves
1 tbsp galangal
½ tbsp krachai
1 stick lemongrass, finely shaved
Micro filed zest of 1 kaffir lime
1 tbsp coriander root
7 white peppercorns, roasted
½ tsp shrimp paste
1 tsp coriander seeds, roasted
1 tsp cumin seeds, roasted
½ tsp sea salt
1 tbsp red chilli powder
1 tbsp sweet red paprika
½ a roasted Chinese duck, boned and thinly sliced
700ml coconut milk
3 tbsp red curry paste
1 tbsp fish sauce
1 tbsp palm sugar
½ tbsp roasted chilli paste
6-8 kaffir lime leaves
2 long red chillies, sliced thinly
2 tbsp vegetable oil
1 cup Thai basil leaves
RED CURRY PASTE
1. In a wok over low heat, individually roast the spices to release the fragrance, then grind in a mortar and pestle to a powder. Set aside.
2. In the mortar and pestle, pound the other ingredients to a smooth paste, add the spices, chilli powder and shrimp paste; mix well. To obtain a richer depth of colour, add 1 tbsp of sweet paprika powder.
1. In a saucepan or heavy based wok over a low heat, heat the vegetable oil and fry the curry paste until fragrant.
2. Add the palm sugar and roasted chilli paste and allow to slightly caramelise, enhancing the depth of colour. Season with fish sauce.
3. Add the lime leaves, giving them a light rub in the hands to release the oil, and the sliced chillies. Stir into the paste and soften.
4. Add the coconut milk and allow to simmer to bring out the colour and slightly thicken, but not separate, the liquid. If this happens, add a little cold water.
5. Add the duck meat and peeled lychees and warm the meat through.
6. Remove from heat, fold in the Thai basil leaves and serve. Garnish with a little run of coconut cream or shredded fresh coconut.
Recipe provided by The Tamarind Restaurant