This is an easy boiled curry and, although there are quite a few ingredients, it’s simple as well as delicious. You can use a chopped whole duck if you like, but I think the legs are best as they remain moist.
Pound the spice paste ingredients in a mortar with a pestle to a fine paste. Or use a blender to process the ingredients, adding
Heat a wok until just smoking. Add the oil and, when hot, add the spice paste and stir-fry for about 5 minutes, or until the rawness has been cooked out and the paste becomes fragrant. Add
Meanwhile, steam the yams over a pot or a wok of boiling water for 15–20 minutes, or until tender. Stir the yams into the curry, then season with palm sugar, fish sauce and lime juice to serve.
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