Feeling very experimental during the holidays and so here is a Thai curry based on a recipe from David Thompson's thai food- arharn thai. My experiments resulted in a beautifully aromatic curry with a spicy rich coconut sauce. You may want to have a few colourful garnishes up your sleeve if you are serving this for a special occasion, it is, as my mother would say, a bit pale on it.
Thai Duck Curry
2 duck breasts, skin removed ( you could just as easily use pre-cooked duck pieces for this)
1 400ml tin coconut cream
5 small new potatoes, cut into quarters
3 tbsp fish sauce
2 tsp palm sugar
3 red birdseye chillis
2 cloves garlic
6cm knob of ginger
1/2 small red onion
3 coriander roots
1 tbsp minced coriander
2 tbsp lemongrass minced
2 tsp coriander seeds roasted and ground
2 tsp cumin seeds roasted and ground
1 tsp fennel seeds roasted and ground
Method: Put 1/3 of the coconut cream into a small frypan and add approx. one cup of water. Place the duck breasts in the liquid and simmer to poach, which should take about 15 minutes. Add a little more water to cover the duck breasts if you need to. When poached, remove the duck and slice for the curry. Keep the poaching liquid. In another saucepan boil the potatoes until just cooked, drain and put aside.
To make the paste put all the ingredients in a blender and process to a smoothish paste.
In a large heavy saucepan warm the poaching liquid over a medium heat. Stir through the curry paste ( I only used half the quantity I made) and then cook for about 5 minutes until it is aromatic and thickened. Add the fish sauce and the palm sugar, stir until the sugar is dissolved. Finally add the duck and the potatoes and and the remaining coconut cream and gently stir. Simmer for 10 minutes until really warmed through. Then serve with basmati rice.