Ingredients

Ingredients For the red curry paste

• 8 long red chillies, seeds removed, flesh roughly chopped

• 1 tsp ground coriander seeds

• 1 tsp ground white pepper

• 1 tsp ground cumin

• 2 tbsp chopped garlic

• 2 stalks lemongrass, tough outer leaves removed, finely chopped

• 3 fresh coriander roots

• 1 tsp shredded kaffir lime leaves

• 2.5cm/1in piece galangal, peeled and roughly chopped

• 2 tsp shrimp paste

• 1 tsp salt

• 2-3 tbsp vegetable oil

For the duck curry

• 4 large duck legs

• pinch five-spice powder

• salt and freshly ground black pepper

• 1 tbsp sunflower oil

• 2 tbsp Thai red curry paste (see above)

• 1 x 400ml/14fl oz can coconut milk

• about 200ml/7fl oz chicken stock

• 1 heaped tsp palm sugar or soft brown sugar

• 2 tbsp Thai fish sauce (nam pla)

• 200g/7oz sugar snap peas

• 200g/7oz fresh pineapple, cut into chunks

• handful cherry tomatoes

• bunch spring onions, trimmed, sliced in half on the diagonal

• 1 lime, juice only

• handful fresh Thai basil leaves

• 6 tbsp chopped fresh coriander leaves

• sticky rice, to serve

Description

Try Making Your Own Authentic Thai Red Curry Paste To Add Spice To This Rich Duck Curry From The Hairy Bikers.

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