Why oh why, it’s day 11 of the Zespri 14-day Challenge (3 more days to end ?? 🙁 ) and here’s a recipe for you.
Now last week, I posted up lots more simple recipes that you can add into your breakfast, drinks and dips / sauces. Now, let’s put up all the main and dessert dishes. I hosted a Sunday lunch for my friends by cooking with kiwifruit. All my dishes had kiwifruit in it (including the drink) and I managed to pull through!! haha
Yes, it’s a lunch where everyone just come to my house to eat kiwifruit.
If you can’t see the picture above, it’s
– Salt & pepper squid with Kiwi sweet chili sauce
– Kiwikerabu with green mangoes (which I didn’t manage to get, it’s light yellow instead haha )
– Thai Roasted Duck Red Curry with Kiwifruit
– Pavlova with Mango, Mangosteen and Kiwifruit
I cooked up some dishes,, Red curry was one of it. I’ve been wanting to cook the Thai Red Curry with Duck very long. But well, you know, if no occasion calls for it, nothing will happen. I ate this dish in Erawan, a Thai Restaurant in Dataran Sunway. it was cooked with lychee instead. So I reckon it might be suitable because the gold kiwifruit, actually had a little lychee texture.
So first, to make this dish, you need to make the Red Curry Paste. You can buy it premade, but of course, homemade will always taste better!
Ingredients, galangal, lemongrass, dried chili, lime, garlic bulbs, shallots, coriander roots belacan powder and salt (not in picture)
Then, get pounding in the pestle and mortar. Start with the dry and hard ingredients first. Galangal and lemongrass with salt. Then add the chili. Then the coriander roots, lime zest, garlic and shallots, and belacan powder. I made it the night before as I didn’t wanna be caught up with it on the next day as I still have other things to make, and it’s lunch I’m serving. Not dinner T__T
So come the following day, it’s time to make the curry!!
These are the ingredients. I bought the whole roasted duck from a shop that serves quite yummy roast duck. It was quite salty just as it is. So you may need to be careful on the amount of fish sauce you add into it. I made more curry paste so I could use it for another day.. Haha Of course I didn’t add ALL of those in the bottle. But I think about 2/3 of it..
While simmering.. Well it definitely wasn’t as red as I wanted it to. It actually only took me less than 15 minutes to cook to this stage. But because it was only 11am, I turned off the heat and went ahead with cutting vegetables for the salad. 15 minutes before my friends arrived, I reheat it so it’s nice and piping hot!
When I reheated it, I only added the kiwifruits and basil leaves. As I really didn’t want mushy kiwifruits, they were pretty ripe already.
So right before serving, the curry became more red..
It was very very yummy!! omg like I never cook curries because I always thought it’s very troublesome and it would take alot of time. Ok I gotta admit, the duck was roasted anyway so the cooking time was short. But I think it would work great with chicken too, but the cooking time would be longer as the chicken would take a while to cook.!!
It may not be like the Red Duck Curry I tasted in the restaurant, but for me, this is good enough. Adding some kiwifruit gave it some sourness and sweetness.
Here’s the recipe. It’s adapted from here.
- 2 coriander roots
- 10 Dried whole chilis
- 5 cm knob size galangal
- 5-6 pcs garlic
- 3 lemongrass, sliced
- 2 tablespoon salt
- 10 pcs shallots
- 1 tsp shrimp paste / powder
- 1 Kaffir Lime Zest
- 3 cups coconut milk
- 4 tablespoons red curry paste (add more if u want)
- 2 tablespoon fish sauce
- 6 kaffir lime leaves
- handful Thai Basil Leaves
- 1 cup water
- 2 tbsp brown sugar
- 300-400g Thai Eggplant (like golf ball size)
- 100-200g Baby Thai Egg plant (makheau phuang, tiny eggplant)
- 1 Red Capsicum
- 1 whole Roast Duck
- 3 Zespri Kiwifruit (cut to lengthwise)
- Soak dried chili for 10 minutes.
- Pound lemongrass and galangal with salt. Grind them into rough fibers. Add garlic, kaffir lime zest and cilantro roots next.
- Add drained chili and pound the mixture into a paste. Leave the shallots for last.
- Once when shallots are added, the juice in shallots makes it slippery to grind other ingredients effectively. Pound until the mixture turns into a fine paste so that you can’t recognize individual ingredients.
- Then add shrimp paste or powder. Pound to mix it in the paste.
- Cut the Thai eggplant's stem off. Halve the eggplant from stem to the other end. Quarter the small ones and 6th the larger ones.
- Cut the stem and remove the seeds of the red capsicum. Slice red pepper into long thin pieces, about 2 inches. Tear the kaffir lime leaves away from the stem . Toss out the stems.
- Add half a cup of coconut milk into a pot. Over medium low heat, add red curry paste. Stir to break the paste and mix with coconut milk. Let the mixture simmer and turn into oil, about 5 minutes.
- Add another half a cup of coconut milk. Stir and mix it well. Let it simmer again. You should see a few spots with red oil bubbling up. If you like your curry with lots of pretty red oil, let the oil bubble up more. If you'd prefer less oil floating, add the duck, red capsicum, both Thai and baby eggplants.
- Add the rest of the coconut milk. Take a cup of water and rinse out the coconut milk container/can. Pour it into the pot. Let it come to a boil.
- Taste before adding fish sauce. The duck has already been seasoned and the curry paste has some salt. The curry may have the right balance of the flavor. If it seems bland, add a teaspoon of fish sauce at a time. You may need to add brown sugar if it's too spicy.
- When you're happy with the seasonings, add kiwifruit, kaffir lime leaves and Thai basil.
- Serve with rice.