Recipe by Sayadi, Senior Sous Chef at Movenpick Hotel. A favourite fare in most places of the world, Thai cuisine is well known for its hot and spicy curries, as well as the comparative blends.
It is also famous for its balance of five fundamental flavours in an individual dish or the entire meal - spicy, sour, sweet, salty and bitter (optional).
The popular saying goes that the food corresponds to four main regions of the country - Northern, Northeastern, Central and Southern.
For instance, Northeastern dishes often include lime juice while the strong presence of coconut milk and turmeric in the Southern curries is obvious.
The most common ingredient in almost all Thai dishes and every region of the country is nam pla, a very aromatic and strong tasting fish sauce.
There is definitely a lot more to write about this cuisine; however, the kitchen at Mšvenpick Hotel Baharin has a great suggesstion for you.
Cook up a sumptous Thai meal to set off the long and enjoyable festive season. Well known for its theme nights and exceptional culinary, Mšvenpick lets you in on a lovely recipe for Thai-style Duck Red Curry.
Read on...
Preparation time: approximately 30 mins; Cooking time: 20 mins
Main ingredients
4 duck breasts
1 cup chicken stock
2 cups coconut milk (fresh/canned)
8 spring onions, finely sliced
1 red pepper, de-seeded and sliced
16 baby aubergines, halved (optional)
Freshly ground pepper
Thai sticky rice cooked as per packet instructions
Salt to taste
Ingredients for spice paste
5 black peppercorns
1 tsp cumin seeds
1 tsp coriander seeds
5 red chillies, de-seeded and chopped
2 shallots/onions, chopped
1 tbsp crushed garlic
2.5 cm sized piece fresh ginger root, peeled and chopped
3 lemongrass stalks, chopped
6 kaffir lime leaves
pinch of cinnamon (powdered)
pinch of turmeric
Splash of Thai fish sauce (nam pla)
Splash of chilli oil
1 tbsp sugar
Preparation:
For spice paste - Roast without oil the peppercorns, cumin seeds and coriander seeds for 4-5 minutes, so that the aroma and flavours are released. Grind these roasted spices in a pestle and mortar. Place the ground spices into a food processor and add the chilli, shallots, garlic, ginger, lemongrass, lime leaves, cinnamon, turmeric, fish sauce, chilli oil and sugar and blend into a smooth paste.
De-skin the duck breasts, season with salt and place into a cold frying pan. Cook the breast for five minutes over medium heat, till both sides are light brown.
Remove the duck from the heat and keep warm.
In the same pan, add a large tablespoonful of spice paste and cook over a low heat until fragrant.
Add the stock and coconut milk and bring to the boil. Make thin slices of the roasted duck breasts and season with salt and freshly ground black pepper.
Now, add the duck slices to the pan and simmer for 2-3 minutes. Add the spring onions, red pepper and aubergines and cook for five minutes.
Check that the aubergines are soft and the duck is completely cooked through.
The delicious Thai-style Duck Red Curry is ready to be served along with the Thai sticky rice or as you would choose to have it.
