I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday 24 January 2016

Roast Duck and Pineapple Curry.



Roast Duck and Pineapple Curry.

Serves 2.

          For the Duck.
-2 duck breasts, roasted with
-1 cinnamon stick,
-1 star anise,
-2 cloves,
-1 clove garlic,
-1 onion, quartered.
-plenty of sea salt/black pepper.
Roast in 190c fan forced oven for 25 minutes.Leave to cool. When cool enough to handle, slice the duck meat, leave aside.

           For the Curry sauce.
In a large saucepan.
Stir fry
-1-2 tbsp Thai red curry paste with
-1tbsp vegetable oil, 
-3-4 lime leaves (optional),until fragrant and well combined,add
-duck meat.
-400ml coconut milk.
-250g pineapple chunks.
Bring to a simmer, continue to cook for 10 minutes.

To taste:
Fish sauce.
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