Penang Duck Curry (Gaeng Tianya)

1 Chinese barbecued duck or roast duck (available from Oriental butchers or specialist poultry suppliers)

60ml coconut cream

3 tbsp red curry paste

a few Kaffir lime leaves

60g Thai eggplant or fresh green peas

1 tbsp fish sauce

1 tbsp palm or brown sugar

375ml coconut milk

salt, to taste

a few basil leaves

Method :

Cut the roast duck into serving size pieces. If buying Chinese barbecued duck, ask the butcher to do this for you. Heat the coconut cream in large saucepan over a medium heat, stirring occasionally, until the oil separates from the cream. Add the red curry paste and cook, stirring for 1-2 minutes. Add the Kaffir lime leaves and Thai eggplant or green peas. Cook, stirring, for a further 1-2 minutes. Add the fish sauce, sugar, coconut milk and roast duck. Cook over a low heat until the duck warms through. Check the seasoning and add salt if necessary. Stir in the basil. Serve immediately with boiled rice.

Another unique blend of two cuisines. In this recipe, Chinese style barbecued duck combines with Thai red curry paste. This is a thick curry in which the duck is liberally coated with the paste.

Serves 4 - 6

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Pineapple Salsa

450gm can pineapple cubes

1/2 onion, chopped

1/4 cup fresh mint, chopped

2 small red chilies, chopped

juice of a lime

Method :

Combine all ingredients together and refrigerate for 1 hour to enhance the flavor.

Pineapple Shrimp Curry (Gaeng Kung)

Ingredients :

3 tbsp vegetable oil

3 tbsp red curry paste

2 tbsp tamarind water

1 tbsp palm or brown sugar

2 tbsp fish sauce

500ml coconut milk

4-5 kaffir lime leaves, torn

salt, to taste

500g prawns (shrimp), peeled and deveined

1/4 small pineapple (about 1g, peeled and finely chopped)

1 red chili pepper, split - optional

Method :

Heat the oil in a large pan over a medium heat. Add the curry paste and saut� for 3-4 minutes. Add the tamarind water, palm or brown sugar, fish sauce, coconut milk and kaffir lime leaves. Bring to the boil, then reduce the heat and simmer for 5 minutes. Check the seasoning and add salt if necessary. Add the prawns and simmer for 3-5 minutes, until cooked. Serve hot with boiled rice, garnished with the pineapple pieces and red chili pepper (if using).

The delicately sweet and sour curry originates from the central plains of Thailand. Pineapple, prawns and tamarind combine to give the dish a flavor unlike any other.

Serves 4 - 6

Red Curry Paste

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon black peppercorns

4 cloves garlic, chopped

3 coriander roots, chopped

8 dried red chilies, seeded and chopped

2 stalks lemon grass, chopped

3 cm piece galangal, chopped

2 teaspoons shrimp paste

grated zest 1/2 kaffir lime

Method :

1. Heat a wok, add coriander and cumin seeds and heat until aroma rises.

2. Using a pestle and mortar or small blender, crush coriander and cumin seeds with peppercorns.

3. Add chilies, garlic, coriander roots, galangal, lemon grass, lime zest, shrimp paste and pound or mix to a smooth paste.

4. Store in an airtight jar in the refrigerator for up to 4 weeks.

Makes about 4 tablespoons.

Yield and heat of this paste will vary according to size and heat of chilies.