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Title: Panaeng Ped (Penang Duck Curry)
Categories: Thai Poultry Curry Spice
Yield: 1 Servings
| 1 | c | Sliced duckling breast 1 |
| 1 1/2 | c | Thick coconut milk 2 |
| 2 | c | Thin coconut milk 3 |
| 3 | tb | Panaeng curry paste (see |
| Below) 4 | ||
| 2 | tb | Fish sauce 5 |
| 1/2 | ts | Palm sugar 6 |
| 2 | tb | Tamarind water 7 |
| Basil leaves 8 | ||
| Some chilli shreds 9 | ||
| Kaffir lime leaf shreds 10 | ||
| Some lychees 11 | ||
| To make chilli paste 12: | ||
| 11 | Dried small red chilli | |
| 2 | sl | Galangal |
| 2 | tb | Lemongrass |
| 1 | ts | Minced kaffir lime peel |
| 3 | tb | Chopped coriander root |
| 7 | Cloves garlic | |
| 2 | Heads shallots | |
| 1/2 | ts | Peppercorns |
| 1 | ts | Shrimp paste |
| 3 | tb | Each fried chopped garlic |
| And shallots | ||
| 3 | tb | Ground roast peanut |
| 1/2 | ts | Ground cummin |
| 1/2 | ts | Cinnamon |
| Some salt |
Pound or blend all chili paste items together until fine paste is obtained.
Preparation
heat 3 and add 1, bring to boil, skim off the surface and leave to simmer until tender heat 2 and add chilli paste to it, stir until slightly reduced and appears glazed add the cooked duckling breast to the chillied coconut milk, stir until well mixed in season with 5,6,7 garnish with 8,9,10 and 11 serve warm or hot
Chalie Amatyakul
This is the second recipe which I have shamelessly stolen from Chalie Amatyakul, who, amongst other things, teaches the cooking course at the Oriental Hotel in Bangkok (he also says he has cooked for Ivana Trump!). I paid about US$125 for a four-hour cooking course, and ended up with six recipes, so I reckon I'm entitled to a bit of theft.
This is a rather involved recipe, but it gives me a feeling of security to have the very best recipe at my fingertips. That way, if it doesn't work I know I only have myself to blame.
You can adapt this for chicken, but I think that duck curry is really, really, really good.
substitutions: white sugar for palm sugar, lime peel for kaffir lime peel, red onion for shallots, coriander stem for coriander root.
serious cheats: You can buy pre-made penang curry paste. I use Maesri brand, although lots of people seem to recommend Mae Ploy. If you live where you can get chinese roast duck, you can look towards using half of one of those, but wash it first to get rid of excess soy/salt/seasonings, and add it a bit later in the process.
No, I know what Chalie has against tinned lychees. But I do know what he has against coconut cream. He says "Coconut cream is for mixing drinks". I kinda like Chalie.