Thai Duck Red Curry

Ingredients

For the Curry Paste

• 7 long dried red chillies, deseeded
• 1 tsp cumin seeds
• 1 ½ tsp coriander seeds
• ¼ tsp nutmeg, grated
• 2 tbsp lemon grass, finely sliced
• 2 tbsp red shallots, finely sliced
• 1 tbsp garlic, finely chopped
• zest of 2 limes, finely chopped
• 10 white peppercorns
• large pinch of salt
• ½ tsp shrimp paste
• 5 cloves

For the Curry

• 2tbsp vegetable oil
• 3 tbsp of curry paste
• 750ml (1 ¼ pints) coconut milk
• 250ml (9 floz) coconut cream
• 2 duck breasts, roasted, and sliced
• 200g (7oz) frozen peas
• 200g (7oz) cherry tomatoes, cut in half
• 1 star anise
• 4 kaffir lime leaves, torn
• 2 tbsp fish sauce
• 1 tbsp Demerara sugar
• 2 fresh red chillies, sliced on the diagonal
• handful of basil leaves, roughly chopped
• handful of coriander, roughly chopped
• handful of mint, roughly chopped
• 1 tbsp green peppercorns

To Serve

• Steamed Jasmine Rice