Thai Read Duck Curry

This Recipe was adapted from that taught at The Boathouse Culinary school in Phuket, it is a contemporary blend of Chinese and Thai cuisine and very quick to prepare if you have access to a Chinese butcher.

Ingredients

* 1/2 a Roast Duck
* 2 cups of Chicken Stock
* 2 cups of Coconut Milk
* 4 tablespoons of Red Curry Paste
* a dozen Cherry Tomatoes
* 3 small Egg Plants
* 3 tablespoons of Fish Sauce
* 4 teaspoons of Sugar
* 10 Basil Leaves (Preferably the Thai Purple variety)
* 4 Kaffir Lime Leaves
* 2 sliced Red Chillies
* 250g of Pineapple and/or Grapes (Optional)

Instructions

Add 2 cups of chicken stock to 2 cups of coconut milk and heat. Stir in curry paste, fish sauce, sugar and stir gently. Do not boil otherwise the coconut milk will begin to curdle. Add eggplant and simmer gently until soft. Add a cherry tomatoes, kaffir lime leaves (cut up finely with scissors), sliced red chillies, torn basil leaves and the chopped up duck and simmer for another 3 minutes before serving. The Boathouse Restaurant also serves this with pineapple pieces and / or grapes, not being a fan of cooked fruit however it is optional. Serve with Plik Nam Pla (sliced chilli and fish sauce) and piles of Thai Jasmine Rice.

__________________
Mick Barber – thecurrypot.com.au

Tom Yum Soup Recipe

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

• 3 cups chicken stock
• 1 stalk lemongrass, lower half sliced thinly and minced (tough outer leaves and bulb removed)
• 3 kaffir lime leaves (find these in the freezer section of your local Asian grocery store)
• 3 cloves garlic, minced
• 1-2 red chilies (depending on desired spiciness), sliced (and de-seeded, if less “heat” is desired)
• 1/3 cup fresh coriander (or cilantro), roughly chopped
• 2 Tbsp. fish sauce (available at all Asian/Chinese food stores and some grocery store chains)
• a handful of fresh shiitake mushrooms, sliced thinly
• 12 medium or large raw shrimp, shells removed
• 1 can good-quality coconut milk, OR 1 more cup good-quality stock, 1/4 cup lime juice, + 1-2 tsp. sugar (to taste)
• optional: additional red chilies (left whole), plus other vegetables (shown here: cherry tomato, broccoli, & mushrooms)

Preparation:

1. Pour stock into a deep cooking pot.

2. Place lemongrass slices in a food processor and process until finely grated, or pound by hand with a pestle & mortar and add to the broth. Also add the tops of the stalks for extra taste.

3. Add garlic, chilies (including whole chilies, if using) and lime leaves. Bring to a boil.

4. Add the mushrooms and shrimp. Boil for 3-4 minutes, until shrimp is pink and plump.

5. Turn down the heat to low and add the coconut milk (or stock mixture) plus fish sauce. Stir well to combine. Test the soup for spice and salt, adding more chilies and/or fish sauce (instead of salt) as desired. If too spicy for your taste, add more coconut milk. If too salty, add a squeeze of lime juice.

6. Serve in bowls with fresh coriander sprinkled over and quarters of fresh lime on the side. For an extra hit of flavor, you can also add some Thai chili sauce. ENJOY!

Courtesy of  http://thaifood.about.com/od/thairecipes/r/tomyumkung.htm

Note: If you can not find the Kaffir lime leaves at the Asian store, contact me through this email address, kaffirlimeleaves@yahoo.com.