1teaspooncoriander seeds (malet phak chee) (เมล็ดผักชี) (S2)roasted and ground
1teaspooncumin seeds (malet yeeraa) (เมล็ดยี่หร่า) (S3)roasted and ground
1/2teaspoonnutmeg seed (ลูกจันทน์เทศ) (S5)roasted and ground
1piececinnamon stick (อบเชย) (S8)roasted (use whole when frying the curry)
Seasoning:
1partfish sauce (น้ำปลา)
1/2partpalm sugar (น้ำตาลมะพร้าว)
Instructions
Prepare the duck:
Begin by roasting the duck breasts in a hot smoker with a smoke mix of jasmine rice and unrefined cane sugar.
When the duck acquires a pleasant color and is still tender to the touch (meaning that it is underdone) remove it from the smoker and let it rest.
Slice the duck to your preferred thickness and reserve the liquids.
Next, in a pan, add pork lard and garlic; heat until the garlic is fragrant.
Add the sliced duck meat and the reserved liquids; dry roast the meat with the pork lard, a process called ruaan (รวน), until the meat is fully cooked.
Set the duck aside.
Prepare the curry paste:
An overview of the curry paste ingredients.
Roast and grind the spices, starting with the coriander seeds, cumin seeds, nutmeg and cinnamon stick. The spices, except for the cinnamon, which is used whole, are ground separately and kept separate until they are used in the dish.
De-seed and roast the dry chilies to anywhere between 5-30% char; rehydrate the chilies in hot water.
Pound the paste until it is smooth with a rounded aroma. Gradually add the other ingredients, from the driest to the wet. After pounding the chilies, add the lemongrass and galangal.
Add the kaffir lime zest.
Add the shallots and garlic.
Add the dried spices, and pound to a smooth paste. Start with the coriander seeds.
Add the roasted and ground cumin seeds.
Add the roasted and ground nutmeg seed.
Add the fermented shrimp paste (kapi) and keep pounding until a rounded aroma is achieved.
Remove the curry paste and set it aside. Wash the mortar and pestle with about one cup of plain water and reserve the liquids.
Cook the curry:
In a brass wok, heat the coconut cream until it thickens and oil appears. Scoop out a small portion to drizzle on top of the finished curry.
Add the cinnamon stick and fry it, to lightly infuse the cream with its aroma.
Once fragrant, add the curry paste.
Fry the paste until it loses its rawness.
As you fry, continue to add the dry spices multiple times. Use your sense of smell to determine the amount.
Add the crushed grapes, including their juice, and fry until the sugar caramelizes and the curry gets a nice shine.
Stop the frying with plain water and the liquids collected from cleaning the mortar and pestle. This is important, in order to separate the oil particles created during the paste frying process from the rest of the broth. At this stage, mix gently to avoid re-emulsification of the oil.
Add the duck meat and the rest of the grapes; mix gently.
Cook the curry until the duck is fully heated through and the grapes have imparted the desired tart-sweetness profile.
Diluting the curry:
Dilute the curry with coconut milk or chicken stock to your liking.
Seasoning:
Season to a salty leading with a sweet floor flavor profile – and do taste before seasoning! Start by seasoning the salty element using fish sauce.
When you are satisfied with the saltiness, add palm sugar at the ratio indicated; make sure to adjust the quantity based on the sweetness of the grapes.
Adding the herbs:
Turn off the heat before adding the Thai basil. Spread the Thai basil evenly on top of the curry and gently push it into the broth, allowing it to wilt down. Do not stir vigorously!
Plate and serve:
Put the curry into a serving bowl; drizzle thick coconut cream over it and serve!