The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Serve up some green curry with roast duck Posted: 22 Nov 2012 10:33 PM PST [unable to retrieve full-text content]KUALA LUMPUR, Nov 23 — Thai food is famous for their glorious flavour combinations. I guess this is why having Thai for dinner will always have a profound impact on every part of my tongue. It’s amazing how these unique flavours are able to blend in unison, resulting in a lip-smacking dish your tastebuds would definitely thank you for. This green ... 
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| Serve up some green curry with roast duck Posted: 22 Nov 2012 10:29 PM PST  Thai green curry with roast duck is a fool-proof way to wow your guests. This green curry duck is no exception. The green colour of this dish originates from the gorgeous green chillies used. It has a mild spicy flavour compared to the more intense spiciness of its red counterpart. However, this dish also has a definite sweetness, which is a pleasant and desirable combination, especially for those who want something spicy but at a lesser intensity. The unique flavours of this dish also come from the use of coriander root, also known as cilantro root. Asians would be familiar with the leaves as they are often used for garnishing purposes, besides imparting their mild flavour into the dish. The roots have a more intense taste, and the depth of it beautifully complements this curry. Before you cook with the coriander roots, ensure that every bit of soil stuck on the roots of the coriander is removed. You could use a brush if necessary to gently but effectively clean the root. Spores from bacteria such as Listeria Monocytogenes that are often found in the soil may end up in your plate of green curry and rice, which may lead to food poisoning. The mild, spicy flavours from the green chillies accompanied by the deep, earthy flavour from the cilantro roots make this dish a fool-proof way to wow your guests. Just serve steaming hot rice to go with it. Thai green curry with roast duck Prep time: 20-30 minutes Cooking time: 15 minutes Serves 8 Ingredients 1 roast duck, store bought, chopped to bite-size pieces Handful of sweet Thai basil leaves 2 large red chillies, seeds removed and finely sliced 5 Thai baby eggplants, cut to quarters 1 packet fresh coconut milk 1 cup water 3 tablespoons fish sauce 2 tablespoons palm sugar For the paste: 5 green chillies 2 stalks lemongrass 1 inch galangal 3 shallots 4 green pepper berries 4 kaffir lime leaves 2 cloves garlic 1 stalk coriander root 1 teaspoon shrimp paste (belacan) 1 teaspoon salt 1 tablespoon vegetable oil Method 1. Blend green chillies, lemongrass, galangal, shallots, green pepper berries, kaffir lime leaves, garlic, coriander root, shrimp paste, salt and vegetable oil until you achieve a fine paste. 2. Heat wok and fry paste over low heat for 5-8 minutes, until fragrant. 3. Add 1 cup of water and coconut milk to the mixture. Mix thoroughly. 4. Add roast duck, eggplants, red chillies, fish sauce and palm sugar. Cook for further 10 minutes. 5. Once curry is ready, sprinkle sweet Thai basil over the dish. 6. Serve with rice. |
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