Hot Chili Duck with Crab Meat and Cashew Nut Sauce (Bhed Sune Khan) Recipes

Ingredients :

2.75kg duck

1.1 liter water to cover

2 lime leaves

1 tsp salt

2-3 small red chilies, seeded and finely chopped

5 tsp sugar

1/2 tsp salt

2 tbsp coriander seeds

1 tsp caraway seeds

115g raw cashew nuts, chopped

1 piece lemon grass - 7.5 cm longs, shredded

1 piece galangal or fresh ginger

2.5cm long, peeled and finely chopped

2 cloves garlic, crushed

4 shallots, or 1 medium onion, finely chopped

1 piece shrimp paste

2 cm square

25g coriander white root or stem, finely chopped

175g frozen white crab meat, thawed

50g creamed coconut

1 small bunch coriander, chopped to garnish

Method :

To portion the duck into manageable pieces, first remove the legs. Separate the thighs from the drumsticks and chop each thigh and drumstick into 2 pieces. Trim away the lower half of the duck with kitchen scissors. Cut the breast piece in half down the middle, then chop each half into 4 pieces. Put the duck flesh and bones into a large saucepan and cover with the water. Add the lime leaves and salt, bring to the boil and simmer, uncovered for 35-40 minutes until the meat is tender. Discard the duck bones, skim off the fat from the stock and set aside. To make the curry sauce, grind the red chilies together with the sugar and salt using a pestle and mortar or a food processor. Dry fry the coriander and caraway seeds and the cashew nuts in a wok to release their flavor, about 1-2 minutes. Add the chilies, the lemon grass, galangal or ginger, garlic and shallots or onion and reduce to a smooth paste. Add the shrimp paste and coriander.

Add a cup of the liquid in which the duck was cooked and blend to make a thin paste. Stir the curry seasoning in with the duck, bring to the boil and simmer, uncovered, for 20-25 minutes. Add the crab meat and creamed coconut and simmer briefly. Turn out onto an attractive serving dish, decorate with chopped coriander.

This dish may be served with Thai rice and dish of Thai Dipping Sauce.

Serves 4 - 6

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