---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Kang-Ped Bhet-Yang - Thai Roast Duck Red Curr
  Categories: Thai, Poultry, Hot
       Yield: 8 servings
  
 ----------------------RED CURRY PASTE----------------------
       5    Dry Hot Chili Peppers
       1 tb Lemon Grass (Sliced)
       2 sl Galanga
       1 tb Coriander Seeds
       2 ts Cumin
       1 ts Fennel Seed
     1/4    Ground Nutmeg
       3    Small Onions
       5    Cloves of Garlic
       1 ts Shrimp Paste
       3    Coriander Roots
            Zest from 1/4 Sm Kaffir
            -Lime
   1 1/2 ts Black Peppers
     1/2 ts Salt
 
 ---------------------OTHER INGREDIENTS---------------------
       1    Roast Duck
       5    Plum Tomatoes
     1/2 c  * Small Thai Eggplants
       4    Fresh Med.Hot Chili Peppers
       4    Kaffir Lime Leaves
     1/2 bn Thai Basils (Horapha)
       1 ts Coconut Sugar
       3 c  Coconut “Cream”
       5 c  Coconut “Milk”
            Fish Sauce
  
   * Small Thai “eggplants” belongs to the eggplant
   family, but doesn't resemble any eggplants found here
   in the US.  These are about the size of large green
   peas, and look pretty much the same.  Regular green
   peas may be used as substitute.
   
   Put the ingredients for the red curry paste into a
   mortar and pound until well mixed into a paste.  NOTE:
   You may use commercially available paste, if
   available.  Adjust the amount to taste.
   
   Debone the roast duck, and cut up the meat into
   bite-size rectangular pieces (leaving the skin on).
   Cut the neck and wing into pieces.
   
   Place the coconut milk in a large saucepan and heat
   till boiling.  Add duck pieces and cook till tender.
   Put the coconut cream into a frying pan, add red curry
   paste.  Heat over fairly high heat, stiring
   constantly, till all the paste have mixed in and
   thoroughly heated.  Add Kaffir Lime leaves, fish sauce
   (to taste), coconut sugar, and continue to heat (keep
   stiring all the time to prevent burning) until red oil
   starts to form on the surface of the “sauce”.
   
   Add the “sauce” to the saucepan of duck and coconut
   milk, and bring back to a boil.  Add all remaining
   ingredients except the basils, which is to be added
   when the curry starts to boil.  Remove from heat and
   serve with plain boiled white rice.
   
   Translated by Padej Gajajiva from "Homemaker, Book 2
   by Ponsee Gajajiva.
  
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