Ingredients
5 small green (scud) chillis
1 long green chilli
6 garlic cloves, peeled
30g ginger, peeled
20g lemongrass stalk (about 1)
100g french shallot or spanish onion
3 coriander roots, scrubbed clean
1/3 cup vegetable oil
2-3 tbsp fish sauce
750ml chicken stock
4 duck marylands, trimmed
1/2 cup pea eggplants, tops removed
12 apple eggplants, tops removed and quartered
350g snake beans, cut into 3cm lengths
6 kaffir lime leaves, torn
1 cup thai basil leaves, loosely packedÂ
Method
To make the curry paste, roughly chop the chilli, garlic, ginger, lemongrass and onion or shallot. Pound in a mortar and pestle until reduced to a pulp (see tip). Heat oil in a heavy-based saucepan and fry paste until fragrant and browned. Stir to prevent catching. Add fish sauce and stock and bring to a simmer.
Add duck legs and simmer gently for 1 1/2 hours.
Skim fat off the top. Add eggplants, snake beans and lime leaves and cook for three minutes.
Serve with thai or holy basil and rice.
