* Like the Thai salad, i also learned to make this at Bangkok Mandarin Oriental Cooking School. This is a spicy curry but not hot whatsoever Must try to cook as it's really "Thai"!
Ingredients (for 6 -8 persons):
- Fresh Red Curry Paste x 2-3 bags (** pls note the pre-packed one is more salty than the freshly made ones)
- Fresh Coconut Milk x 2-3 cups + another 3-4 cups for later use (Original recipe used 3 cups of coconut cream + 1 cup water. But since i was not able to buy coconut cream, i just use 3 cups of coconut milk with adding the water)
- Fish Sauce x 5-10 tbsp (100-200ml)
- Palm sugar x 3-5 tbsp
- Roast Duck - fillet the duck, discard the fatty part and cut into bite size
- Chinese red dates x 8-10pc - remove seed and boiled for 2-3min
- Purple Grapes - 12-14pc - seedless, cut into half
- mild peppers (eg. the Green Banana Chilli) - seeded and cur coarsely
- lychee in can (drain the syrup)
- Thai Big Red Chilli x 1, seeded and finely sliced
- Kaffir lime leaves - finely shredded (remember to remove the middle stem, then roll the leaves together like cigar before slicing them very finely)
- Fresh sweet basil leaves.
** Fresh curry paste taste may vary, same as different brands of fish sauce. Best to taste while cooking and adjust qty of ingredients as per your liking.
How to Make:
1. Heat the 3 cups of coconut milk in a wok, using the back of the spatular, press, splash, scrape and stir the the coconut milk until it thickens. and you see bubbles and hear sizzle sounds.
2. Turn the heat to low, then add the fresh red curry paste, mix them well together in the coconut milk until aromatic.
3. Add the fish sauce, palm sugar, mix well, then add the rest of the 4.5 cups coconut milk.
4. Bring to boil, then add the chinese dates and the grapes, the chilies, peppers, kaffir lime leaves.
5. Add the duck and cook for a while.
6. Lastly, add some basil to the stew with a few to garnish on top of the dish.
Serve with white rice. If you are able to buy banana leaf, hide the rice in a cone shaped banana leaf to give that special Thai touch! Enjoy!
* I learned to make this dish at Bangkok Mandarin Oriental Cooking School. A very simple and refreshing salad with a Thai touch!
Ingredients (Serves approx 6-8):
- Thai Big Red Chilli x 1 - seeded and slice thinly. (if prefer this to be hot, add 1 small chilli too!)
- Coriander roots x 2 tsp - finely chopped (i was not able to get any dry coriander roots in Wanchai Thai grocery store. I used the fresh coriander with roots. Just wash the roots thorougly under runnign water, then wipe dry and finely chopped them)
- Garlic - sliced x 2 tsp
- Palm Sugar x 4 tbsp - use a knife to roughly chop them into smaller pieces.
- Fish Sauce x 6 tbsp (the cooking school uses the fish sauce with the Scale brand. I was able to get the same from the Wanchai Thai grocery store)
- Fresh Coconut Cream - boiled x 1/2 cup, then let it cool down. (I am not able to get coconut cream in Wanchai market, but only fresh coconut milk, which is still fine)
- Lime juice - from approx 2 big limes
- Cowslip flowers, picked and blanched (can be replaced with cauliflower and broccoli - cut into slim florets)
- Chicken thighs x 3 - boiled and shredded
- Prawns x 20 - boiled, shelled, deveined and cut lengthwise
- Peanuts, roasted and crushed
- Crisp-fried garlic
How to Make:
1. To make the dressing, pound the sliced chilies and coriander roots and garlic in a mortar until fine and pasty like. (be patient as it takes some strength from my arm as well as some time!)
2. Add the palm sugar to the paste and mix thoroughly.
3. Pour the mixture to a big bowl, then add the fish sauce, lime juice and coconut cream and mix well. Set aside in a cool place.
4. Blanch the cowslip flowers or the cauliflower/broccoli florets for 1-2 min and then rinse with cold water. Drain well and set aside. -> make sure they remain crunchy.
5. In a large mixing bowl, combine the cowslip flowers or the cauliflower/broccoli florets with the shredded chicken and the prawns. Add some dressing and mix well. Fill a bowl with a shape you like with the mixture, then put the bowl against the serving plate, Remove the bowl carefully to reveal the salad (with the shape of the bowl), then pour remaining dressing on the side.
6. Sprinkle the top with the crushed peanuts and the crisp-fried garlic and serve!
* very nice to pair with a glass of chilled champagne! Enjoy!
