PAUL’S CAUL… TYPOS AND ALL
Thailand is our destination of choice… aromatic duck curry is a well worthy dish on any menu.
But don’t let years of shit curries make you think that a curry doesn’t belong on a five course mini dego, because quite simply that is bollocks!
All curries can be refined and made into a banging dish suitable of any fine dining restaurant, all it takes is for the meat or veg component to be treated little nicer, leave your meat on the bone and try to keep veg true to itself… what does that mean? It means allow them to look like themselves, they don’t all have to chopped into perfect cubes, so when you’re eating said curry you have next to no fucking idea what you’re putting in your mouth.
This pretty much goes for all you weird kids out there that think you’re different and feel like swimming up stream, when in fact you have managed to do nothing except become a clone of every other emo/goth/hipster that has ever walked this earth. So celebrate what you like and by all means if you like looking like a twat then embrace it, just don’t go on about how original you are.
Graz is an excellent example of someone that is truly himself, fuck knows what that is exactly but for the time being its working and lets face it has been working for 20 years (not sure what was going on before that) and then their is me, I’m going for a certain look… don’t know what society calls it, not even sure if it has a name, I like to think if it did have a name it would be called AWESOME…
So lets face it voting for me isn’t just about recipes & food tips and its not always about comical anecdotes about the shire and Fleetwood mac…
What it is always about is issues, and remarkably bad formed sentences that quite simply hurt you’re head to read…. You’re welcome.
Aromatic duck curry paste
8 dried red chillies, deseeded & chopped
4 red shallots, chopped
6 cloves garlic, chopped
1 stalk lemongrass, finely chopped
½ tablespoon galangal, chopped
1 tablespoon coriander root, scrapped & chopped
½ tablespoon lime zest
1 teaspoon white peppercorn
1 teaspoon coriander seed, roasted
3 cloves, roasted
3 blades mace, roasted
1 teaspoon salt
1 teaspoon shrimp paste, roasted
To make paste blend chillies and all fresh ingredients together, grind all dry ingredients and then mix with puree.
Aromatic duck curry method
250ml coconut cream
3 tablespoons curry paste
30ml fish sauce
1 tablespoon palm sugar
325ml coconut milk
½ roast duck, boned & left in big chunks
2 fresh long red chillies, deseeded & halved
4 kaffir lime leafs, shredded
1 eggplant, chop it how ever you want
½ zucchini, you know the drill
20 Thai basil leaves
In a medium pan boil the coconut cream till it separates then add paste and cook till fragrant. Add the fish sauce and palm sugar and cook for a further 2 minutes.
Now add the coconut milk and bring to the boil, add all remaining ingredients and simmer for a few minutes for all flavours to combine.
VOTE 1 PAULY…..