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Monday, August 22, 2011

Cook and share a Pot of Curry : Red duck curry

Singaporeans are in a curry to whip up something spicy this Sunday.  The solidarity made me realized that we love our fellow countrymen more than we think . At least something fragrant and good had turned out from an unhappy incident.

As  one of the more than 61000 people bound together by a favorite national dish, I  am going to be part of a united culinary front.

I love curry but since I can never make a consistent pot of this fiery dish, I whipped up the easiest of dishes instead : Thai red duck curry with premade curry paste.

Not that I have not realized Thai, is not Singaporean. But still, the love of good food has no boundaries and before a good pot of curry, all men is equal. ( sounds poetic - the curry must have got into my head ! )

This curry has all the things I love : fruits, vegetables and duck. The sweetness takes some of the heat away and the firm meat of the duck is able to withstand the foibles of this  un-initiated cook.

Though I did  get hot and worked up over the curry, it confirms that just like durian , blue cheese , stink tofu and many other most delicious things in the world, smelling it is one thing. Eating it is another. You never know how much you will miss unless you try it.

Here's how I did it. For 3.

Ingredients :

1/2 roast duck, deboned and cut to bite size
200 g honey tomatoes
1 can lychees, drained
10 miniature ladies fingers
5 miniature brinjal
1/2 pack coconut milk
1/2 pack Brahim's curry paste

Method :
In a pot, mix curry and 200ml of water. Bring to a boil.
Add lychee, duck, tomato, brinjal in this order.
Boil for 5 minutes and add coconut milk.
Add ladies fingers and bring to a boil briefly.
Serve with white rice.

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