The technique of frying the curry paste in coconut oil, made from coconut milk, is an authentic Thai method. The extra curry paste can be kept in the fridge for up to a week or frozen for up to three months. To save time, you could buy a pre-cooked duck from Chinatown (which will be delicious), or use a rotisserie chicken from your local shop, if you’re lucky to have such a thing. Serve with steamed rice and store-bought or home-made Indian mango chutney.
In a medium-sized pan, bring
Add Thai fish sauce, palm sugar, tomato paste and kaffir lime leaves and simmer a further minute. Stir in remaining coconut milk and chillies and bring to the boil. Add beans and duck, return to the boil, cover and simmer 5 minutes to warm through. Stir in basil and sprinkle coriander on top.
© 2003 Peter Gordon. All rights reserved.