Roughly chop the chilli (keep the seeds if you like it hot), peel and dice the ginger,lemongrass, garlic and shallots. De stem the lime leaves and chop. Add these to the rest of the sauce ingredients blend to a smooth paste using a pestle and mortar or a food processor.
Add the paste and the coconut milk to a saucepan and cook for 10 minutes until it thickens.
Trim any excess fat from the duck breast and score the skin lightly. Season with salt and pepper. Put the duck breast skin side down into a cold frying pan, turn on the heat to medium. Using a cold pan allows the skin and fat to crisp up. Cook for 3 minutes or until the skin is golden, then turn over and cook for another 4 minutes. Turn the heat off and allow the duck to rest for at least 5 minutes.
Rinse the rice under cold water until it runs clear. Soak for 10 minutes with the water, salt and lime leaves. Bring to a boil and cook for 5 minutes.
Then turn the heat to low and simmer for 5 minutes. Remove from the heat, cover tightly with cling film and allow to steam for 10 minutes.
«This curry paste will last well if you don't add the coconut milk so make more than you need and save yourself some work next time you want to cook curry.»
Red Curry is one of Thailand's greatest exports and duck is the ideal accompaniment. In this class you will learn to balance a number of flavours and spices as you make a red curry paste from scratch. A quick and easy curry to put together and a definite show stopper fo...