Green Curry Duck
THAI GREEN CURRY PASTE:
- 1/2 cup minced green bell peppers
- 1 bunch fresh cilantro roots, washed
- 1 clove garlic, minced
- One 1-inch piece wild ginger ( galangal), grated
- 1 stalk lemongrass, bottom 2 inches, finely minced
- 1 kaffir lime leaf
- 1 Thai green chile pepper
- 1/4 shallot, minced
- 1/4 inch turmeric root, peeled and thinly sliced
- Curry Duck:
- 2 tablespoons vegetable oil
- 2 to 3 tablespoons Thai green curry paste, homemade as above or store-bought
- 2 fresh kaffir lime leaves
- One 14-ounce can unsweetened coconut milk
- 3 tablespoons Asian fish sauce
- 2 tablespoons cane sugar
- 3/4 teaspoon shrimp paste
- 1/2 cup bamboo shoots, drained
- 1/4 cup fresh basil, chopped
- 10 small Thai eggplants, quartered
- 8 long string beans, cut into 1-inch pieces
- 1 duck breast, 12 ounces, boneless, skin-on, cooked and thinly sliced on the diagonal into 1-inch pieces
- 1 green bell pepper, cut diagonally
- 1 red bell pepper, cut diagonally
- Cooked rice, for serving
- Cook's Note: This curry paste can also be mixed in a blender. Store any leftovers in the refrigerator.
For the curry paste: Mash together the bell peppers, cilantro, garlic, ginger, lemongrass, lime leaf, chile pepper, shallots and turmeric using a mortar and pestle. Mash until it forms a wet green paste. Set aside or store in the refrigerator.
For the curry duck: Heat the oil in a 12-inch wok over moderately high heat until hot but not smoking. Add in the curry paste, kaffir lime leaves and coconut milk. Bring to a boil and then let it simmer a few minutes, stirring occasionally, until fragrant.
Add 2 cups water, the fish sauce, cane sugar and shrimp paste and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the bamboo, basil, eggplants, string beans, cooked duck breast and bell peppers and simmer for about 5 more minutes. Divide the curry among 4 bowls and serve immediately with rice.