Ka Lee Ped

Description
Duck curry

Ingredients

 * 1 duck
 * dried chilli peppers, soaked in water until soft
 * 7 small shallots
 * 3 tbsp curry powder
 * 1 fully grown coconut
 * 10 potatoes, peeled and cut into pieces of chosen size, then washed and left on a plate
 * ground black pepper
 * salt
 * fish sauce

Duck preparation

 * 1) Plucked, gutted and cut into pieces as desired—these to be washed, sprinkled with salt and ground black pepper and left on a plate.

Coconut preparation

 * 1) Opened and the meat grated by using a ka-tai kood mok-pao (a 'rabbit' for grating coconut) - then make the first extraction of cream, followed by the second and third extractions of milk, approximately enough to fill a large soup bowl.
 * 2) Put the coconut cream in a wok and place it on the fire.
 * 3) Leave it until the cream separates, and then add the kheuang hom.
 * 4) Stir until it gives off a good aroma.
 * 5) Next, put in the salted pieces of duck and stir until they have shrunk a bit.
 * 6) Add the fish sauce and curry powder.
 * 7) Stir some more and then add the second extraction of coconut milk and the potatoes.
 * 8) Put the lid on the wok.
 * 9) When the duck and potatoes are well done, taste, then dish up in a bowl, garnish with ground black pepper and chopped coriander leaves, and serve.