This sumptious recipe comes a fabulous restaurant in Thailand called Sala Rim Naam. This recipe uses prepared thai curry paste and canned coconut milk, as you can imagine in the restaurant they make their own. My favorite brand of curry paste is Mae Ploy and for coconut milk its Chef’s Choice. I also buy prepared tamarind paste , no soaking necessary ,also available from Asian markets. Please do not avoid making this dish for the ingredients ,it is well worth a trip to the asian markets.
Two 14 oz cans unsweetened coconut milk, refridgerated for at least 4 hours, to help coconut cream rise to the top.
about 2/3 cup cold water
1/4 cup tamarind pulp
3 fresh or thawed kaffir lime leaves
1 small fresh red or green Thai or Serrano chile
a 1 lb whole boneless Long Island duck breast
3 tbs Panang curry paste
2 tbs Asian fish sauce
1/2 tsp palm sugar or packed brown sugar
1/2 cup Thai basil leaves
Scoop cream from tops of coconut milk cans , reserve. Combine the balance liquid from the cans and combine with cold water to measure 2 cups.
Cut lime leaves crosswise into very thin strips. Remove seeds from chile and cut lenthwise into thin strips.
Discard skin from duck and half breast. Cut breast meat cross wise into 1/4 thick slices. In a 3 quart saucepan bring watered down coconut milk to a boil. Add duck and cook at a bare simmer, uncovered, stirring occasionally, until just cooked through, about 3 minutes. Remove pan from heat.
In a 10 inch heavy skillet boil reserved coconut cream over moderate heat, stirring ,until thickened and oil begins to seperate from cream, about 5 minutes. Add curry paste and cook , stirring , over moderately low heat for 5 minutes. Stir in duck mixture , fish sauce , sugar and 3 tbs tamarind pulp. Bring just to simmer over moderately low heat, stirring occasionally.
Transfer curry to shallow serving bowl and sprinkle with lime leaves ,chili and basil.. Serve with steamed Jasmine rice.