這款咖喱以椰奶為基調，烹調時先將紅咖喱醬放入油鑊，用中大火炒香，然後慢慢加入椰奶。炒這種咖喱醬講求耐性，必須有充足的時間，讓各種香料內的水分蒸發，始能發出香味，並逐漸形成一股獨特的芳香。烹調時間愈長，材料更加融合，渾為一體，風味大大提升！

紅咖喱燒鴨 / Red Curry with Chinese Roast Duck

材料（4至6人份量）	Ingredients（Serves 4-6）
中式燒鴨（拆骨，切片1/2厘米厚） 1/2隻	1/2 Chinese roast duck（deboned and sliced 1/2cm thick）
菠蘿（切1吋厚粒） 3/4杯	3/4 cup pineapple（cut into 1" chunks）
車厘茄 6粒	6 cherry tomatoes
青葡萄 14粒	14 green grapes
咖喱醬：	Curry Sauce：
蒜蓉 1瓣	1 clove garlic, minced
芫荽根及莖（切碎） 1棵	1 stalk coriander root and stem, minced
紅咖喱醬 21/2湯匙	21/2tbsp red curry paste
椰奶 21/2杯	21/2cups coconut milk
椰糖 1湯匙	1 tbsp palm sugar
鹽 1/4茶匙	1/4tsp salt
油 1茶匙	1 tsp oil
調味：	Seasoning：
魚露 11/2湯匙	11/2tbsp fish sauce
裝飾：	Gamish：
青檸檬葉（糼絲） 2片	2 Kaffir lime leaves, thinly shredded
九層塔葉（紫梗） 1/2杯	1/2 cup holy basil leaves
大紅椒（斜切片） 1隻	1 big red chili, diagonally sliced
椰漿少許	dash coconut cream

製法

1.將燒鴨起骨，皮向下，切去多餘的脂肪及皮。把鴨肉斜切成1/2厘米厚片狀。
Debone the roast duck, skin side down, trim off excess fat and skin. Cut the flesh diagonally into slices about 1/2cm thick.

2.芫荽根和莖加入1/4茶匙鹽，搗成泥醬，加入蒜蓉，繼續搗成醬。
Pound the coriander root and stem with 1/4 tsp salt to a smooth paste. Add the garlic and pound again into paste.

3.將1茶匙油放進鍋內燒至微熱，加入芫荽和蒜蓉醬，慢火炒香。
In a saucepan, add 1 tsp oil and heat to lukewarm. Add the coriander and garlic paste; stir-fry over low heat until aromatic.

4.然後放入紅咖喱醬，以中慢火燒至散發出咖喱的香氣。
Next add the red curry paste, fry over medium low heat until the aroma is released from the curry paste.

5.注入1/4杯椰奶，煮至收汁。
Add 1/4 cup coconut milk until it is absorbed by the curry paste.

6.再逐少注入另外1/4杯椰奶，同樣煮至完全收汁。
Gradually add another 1/4 cup of coconut milk until completely absorbed.

7.用猛火爆炒，逼出椰奶的油分。繼續兜炒，直至咖喱醬看來像炒蛋一般的質感。
Over high heat, keep frying until oil oozes out from the coconut milk. Keep stirring and frying until the curry paste resembles scrambled egg.

8.調高火，快手將餘下的椰奶放入咖喱醬內，每次半杯，直至把兩杯椰奶全放進去。
Now you can add the rest of the coconut milk into the curry paste at a quicker pace and at a higher heat, 1/2 cup at a time until the 2 cups coconut milk is used up.

9.收細火，加1湯匙椰糖，炒數分鐘，煮出椰糖的甘甜味。咖喱醬的顏色會轉深，並湧出濃烈香氣。
Turn the heat down to low; add 1 tbsp palm sugar into the curry sauce. Fry for a few minutes to allow the raw sweetness in the plam sugar to develop. You will notice the colour of the curry deepen and an intense fragrance bursting forth.

10.放入車厘茄、青葡萄及菠蘿，慢火煮3分鐘。
Add the cherry tomatoes, green grapes and pineapple and simmer for 3 minutes.

11.加入11/2湯匙魚露調味。
Season with 11/2tbsp fish sauce.

12.最後加入燒鴨件，慢火加熱3分鐘，灑上青檸檬葉絲。
Finally add in the duck pieces and slowly heat in up for 3 minutes. Sprinkle in the shredded Kaffir lime leaves.

13.用碗盛起，灑上1/2杯九層塔葉。以椰漿、斜切紅辣椒片裝飾。
Transfer to a serving bowl. Sprinkle the 1/2 cup holy basil leaves on top. Garnish with coconut cream, diagonally sliced red chilies.

小貼士

用椰奶來炒咖喱醬是個關鍵，咖喱的香味會隨之而改變，炒得愈久，咖喱醬變得愈濃烈和融為一體。

It is paramount that the curry paste be thoroughly fried by the coconut milk. The fragrance of the curry changes as the paste cooks. The longer the paste cooks, the more the ingredients bind together and transform into an exquisite and integrated whole.