Pumpkin and Duck Egg Curry with Roasted Peanuts

Name: Pumpkin and Duck Egg Curry with Roasted Peanuts
Yield: Serves 4–6 as part of a shared table
Cuisine: Laotian
Ingredients: 10 cloves garlic; 2 tablespoons chopped coriander roots; 2 stalks lemongrass, chopped; 2 tablespoons chopped galangal; 2 long red chillies, sliced into rounds; 50 g roasted peanuts, chopped; 6 small dried chillies, crushed; 6 golden shallots, chopped; 4 salted duck eggs, steamed for 30 minutes, shelled and quartered; 1 cup Asian or Thai basil leaves; 1 cup Asian or Thai basil leaves; 6 makrut lime leaves, extra, finely shredded; 1 stalk lemongrass, sliced; 50 ml light soy sauce; 400 g butternut pumpkin, peeled and cut into 3 cm cubes, roasted; ½ daikon radish, peeled and sliced into thick rounds, steamed; 600 ml Vegetable Stock or water; 200 ml coconut cream; 4 makrut lime leaves; 600 ml Vegetable Stock or water; 100 g roasted peanuts; ¼ teaspoon grated nutmeg; 1 tablespoon kapi (Thai shrimp paste); 1 tablespoon kapi (Thai shrimp paste); 1 tablespoon sea salt

Preparation info

Serves
4–6
as part of a shared table

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Eggs play an integral role in daily food preparations in Laos as meat is more expensive and therefore is used prudently. I use salted duck eggs for this as they add a greater depth of flavour. They can be bought ready-salted from any Chinese or Asian food store. This rich curry should satisfy vegetarians and meat eaters alike with its earthy flavours.

Ingredients

Asia
Laos
Fish course
Pescatarian
Southeast Asia

Ingredients

Method