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Panang Duck Curry




Source of Recipe


Thai Place


Recipe Introduction


Chef Joe Mung-ngam prepared this delicious recipe for Panang Duck Curry, a popular dish and a regular special of the day at the restaurants.

A word of caution: This entrée is extremely spicy and hot, rating a 10 on a scale of 1 to 10 (10 being the hottest). For a milder bite, use less curry paste. The paste can be bought ready-made in Asian grocery stores, or make your own from the following recipe.

Ingredients for the homemade paste, kaffir lime leaves, fish sauce and lesser galangal also are available at Asian stores, at some natural foods stores and at some supermarkets with international foods sections. Check for the galangal in the freezer section if you cannot find it fresh at an Asian market (it resembles fresh gingerroot).


List of Ingredients




# 1 duck, roasted and deboned
# 3 tablespoons vegetable oil, divided
# 1 heaping tablespoon Panang Curry Paste (recipe follows) or bottled curry paste
# 1 1/2 cups unsweetened coconut milk
# 1 1/2 tablespoons sugar
# 1 tablespoon fish sauce or salt
# 4 kaffir lime leaves
# 1 cup green peas
# 1/5 of a sweet yellow pepper, cut into thin, long pieces
# 10 sweet basil leaves
# Hot steamed rice

Recipe



Cut the duck meat into small pieces.

Heat a saute pan over medium-high heat. Add 2 tablespoons oil and the curry paste. Let the paste dissolve. Stir well, then add 1 tablespoon oil.

Add the duck and stir well. Add the coconut milk and stir well. Add the sugar, fish sauce, kaffir lime leaves, peas and yellow pepper and stir, cooking for 8 minutes. Garnish with basil leaves.

Serve with steamed rice.

Panang Curry Paste

* 10 dried large red chile peppers, seeded
* 2 stalks fresh lemon grass
* 1/2 cup shallots, chopped
* 1/2 cup garlic, chopped
* 1 tablespoon krachai (lesser galangal), chopped
* 1 tablespoon whole coriander seeds
* 1 tablespoon whole cumin seeds
* 1/2 tablespoon salt
* 1/4 tablespoon ground cinnamon
* 1/4 cup vegetable oil

Soak the dried chile peppers in lukewarm water, then drain.

Combine all of the ingredients in a baking pan and bake at 325 degrees for 20 minutes. Let the mixture cool for 10 minutes, then put into a food processor and process until smooth. This keeps in the refrigerator for several months if stored in an airtight glass or plastic container.