Duck with Green Chilli

INGREDIENTS

2 fresh green Thai or Anaheim chillies, coarsely chopped

 1 onion, coarsely chopped

2 teaspoons ground turmeric

1 tablespoon ground coriander

1 tablespoon raw cashew nuts

2 tablespoon peeled and grated fresh ginger

4 cloves garlic, coarsely chopped

2 black peppercorns

2 tablespoons water

3 tablespoons vegetable oil

2 bay leaves

1 stalk lemongrass (white part only), bruised

½ teaspoon dried shrimp paste

1 lb (500 gm) boneless duck or chicken breasts, with skin, cut into 1 –inch (2.5 cm) cubes

1 cup (250 ml) water

1 tablespoon tamarind paste

16 basil leaves

METHOD

To make spice paste: In a food processor, combine all ingredients and process to a thick paste. Scrape into a small bowl.

In a wok or large skillet, heat 2 tablespoons of oil over medium heat and fry spice paste for one minute, or until fragrant. Add bay leaves, lemongrass and shrimp paste. Stir-fry for one minute, add duck or chicken, and stir-fry for four to five minutes, or until opaque. Stir in one cup (250 ml) water, reduce heat to a simmer and cook for 15 minutes, or until duck is tender. Remove from heat and stir in tamarind paste. Remove lemongrass.

In a small skillet, heat remaining one tablespoon of oil over medium heat and fry basil leaves in batches. Using a slotted spoon, transfer to paper towels to drain. Spoon curry into serving bowls and garnish each serving with fried basil leaves. Serve it to four person with steamed basmati rice.