Main Ingredient
Roasted duck 1
Cherry tomatoes 200 g.
Ma-euk, hairs scraped off 13 fruits
Grated coconut 500 g.
Chilli 1
Sweet basil 5 g.
Kaffir lime leaves 5 leaves
Sugar 6 g.
Fish sauce 10 g.
Zalacca 30 g.
Chilli paste Ingredient
Dried chilli 5
Shallot 20 g.
Garlic 5 g.
Chopped galangal 5 g.
Lemon grass 12 g.
Kaffir lime skin 4 g.
Coriander root 8 g.
Coriander seeds 5 g.
Cumin 5 g.
Pepper seeds 5 g.
Salt 3 g.
Shrimp paste 3 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
Cooking Method
Chilli paste cooking
- Pound all the mixture until ground
- Squeeze the grated coconut to get a half cup coconut cream and 3 cups coconut milk
- De-boned the duck, cut into 1 inch strips
- Simmer the coconut milk with the neck bone and joint
- Heat the coconut cream until shine, mix the chilli paste and fry until fragrant, mix the duckmeat, fry and add to the simmered coconut milk, use the medium heat and add kaffir lime leaves
- Mix tomato, ma-euk, sweet basil and zalacca, seasoning with sugar and fish sauce
by http://www.thaifoodtoworld.com
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