epper,.
chiles and Red Curry Paste to a puree.
o and put aside.
Duck Braise:
In a deep
To make make curry paste soak chillies in water
inutes.
To braise the duck, preheat the oven to 220
Stir curry paste in a large saucepan over medium heat until fragrant. Add coconut milk, stock, kaffir lime leaves, fish sauce and lime juice. Bring to a boil then reduce heat and simmer, stirring, for 5 mins. Add basil leaves, duck, lychees and bamboo shoots. Cook, stirring occasionally, for 5 mins, or until heated through.
Distribute curry between serving bowls and sprinkle with sliced chilies and reserved basil leaves.
Heat a wok or large saucepan over high heat. Add curry paste and 1/2 the coconut milk. Cook, stirring, for 2-3 mins. Add remaining coconut milk, lychees, 3/4 cup reserved lychee syrup, pineapple, soy sauce, fish sauce and kaffir lime leaf. Simmer for 5 mins, until pineapple is just tender. Add duck and simmer for another 5 mins.
Stir in tomatoes. Garnish with Thai basil and extra shredded kaffir lime leaf. Serve with rice.
edium, 3 mins. Stir in curry paste. Simmer, 5-6 mins
lso buy this in the Indian market, but it is much
kin and bones from peking duck and cut meat into bite
ot with South Indian lentil curry
Sambhar (South Indian Lentil Curry):
Heat
ncover add yogurt,Garam Masala,Curry Powder,Coriander powder,turmeric powder
Recipe passed on from Mother, Catherine W. McCullough.
econds.
5. Add curry powder and stir another 10
nd mix to make a curry paste and set aside.Should
nd turmeric. Stir in the curry paste and cook for 6
tops spluttering and crackling, add curry leaves and green chillies.
f cooking.
Add in curry powder and turmeric; stir for
ender and aromatic.
Add curry paste; cook 4-5 mins
repare the rest of the curry.
2. For the spice
he mangoes.
Add the curry leaves, green chillies and water