5 Chillies (Dried Large) Soaked in water for 15 minutes, then squeeze water out.
2 Coriander Root
½ tbsp. Lime ( Kaffir Lime Zest ) no white pith
1 cm. Galangal ( Finely Sliced)
1½ tbsp. Lemongrass (Finely Chopped) Hard outer leaves removed
5 Garlic Cloves Pealed
4 Onion ( Thai Shallots or 1 Banana Shallot )
½ tsp. Salt (Kosher)
1 tsp. Ground Roasted Cumin Seeds
½ tsp. Ground Roasted Coriander Seeds
½ tsp. Pepper (Ground, White)
½ tsp. Shrimp Paste
2 Duck Breast Seared and Thinly Sliced
80 g. Lychee Fresh Cut Into Small Pieces
8 Tomatoes (Cherry ) with a cross on the base
24 Grapes ( Red Seedless )
4 Garlic (finely chopped)
2 Coriander Root and Stem Chopped Finely
2 tbsp. Vegetable Oil
2 tbsp. Fresh Red Curry Paste
½ tsp. Roasted Ground Coriander Seeds
½ tsp. Roasted Ground Cumin Seeds
300 ml. Coconut Milk
2 Kaffir Lime Leaves Finely Sliced
24 Thai Sweet Basil Leaves( Fresh Thai)
2 oz. Chilli (Red, Long) Finely Sliced
3 tbsp. Fish Sauce
2 tsp. Sugar (Granulated)
Place all the curry paste ingredients into a mortar and pestle and pound to a smooth paste. Set aside.
Preparation
In the same mortar and pestle place the coriander roots and garlic and pound to a smooth paste.
Heat the oil in a pan until hot and then add the curry paste, garlic and coriander paste and the ground cumin and coriander and fry for about 3 minutes, until an aroma develops.
Add the coconut milk, a little at a time , leaving some for a garnish at the end and bring to the boil.
Add the duck, lychee, cherry tomatoes and seasoning and simmer for another minute.
Add the grapes, kaffir lime leaves and thinly sliced red chilli and bring to the boil.
Add the Thai sweet basil leaves. Transfer the curry to a serving dish , float the coconut milk on the top of the curry and garnish with the sweet basil leaves.