[曼谷] 藍帶學院做泰國菜(7)

BLUE ELEPHANT COOKING SCHOOL & RESTAURANT 

Kaeng Phed Ped Yaang (Red Curry with Roast Duck) 

Ingredients for making garlic paste 

1 root            coriander root
2 cloves        garlic (peeled) 

Ingredients (General) 
1 1/2 tablespoon       red curry paste 
60 grams                   roast duck (sliced) 
40 grams                   pineapple, (preferably fresh, cut into small pieces) 
2 pieces                     cherry tomatoes (cut into halves) 
6 pieces                     grapes 
1 tablespoon              vegetable oil 
1/4 teaspoon              ground roasted cumin seeds and coriander seeds 
250 ml or 1 cup          coconut milk 
1 piece                       kaffir lime leaf (hand-torn into small pieces) 

15 leaves                   sweet basil (Thais call "Bai Hohrapha") 
1 piece                       big red chilies (either angle sliced with seed or deseeded)

Seasoning 
1 1/2 tablespoon        fish sauce 
1 teaspoon                 sugar (reduce amount if canned pineapple is used)

Garnish 
1 tablespoon              coconut cream 
                                   sweet basil flower
                                   big red chilies (sliced or julienned) 

Method 
1. In a mortar: pound garlic with the coriander roots into the paste. Add red curry paste. Pound and set aside. 
2. In a saucepan on a medium heat: add vegetable oil and the paste from the mortar. 
3. Stir- fry until an aroma develops. Add the coconut milk a little bit at a time. Add about 3 times and bring to a boil. 
4. Add fresh pineapple and cherry tomato. Add the roasted duck, grapes then add rest coconut milk. 
5. Add kaffir lime leaves and red chilli. Simmer for 3 minutes 
6. Seasoning with fish sauce and sugar. 
7. Add sweet basil leaves and gently stir a bit. Turn the heat off 
8. Transfer to a serving bowl. Garnish with coconut cream, sliced red chili and a flower of sweet basil.