Chutima’s Roast Duck with Green Curry

1 Roast duck de-boned

 2 Tbsp green curry paste

1 Can (19 oz) coconut milk

1 Tbsp fish sauce

2 Cans straw mushrooms

4 Red chili peppers

5 Sprigs sweet basil

5 Kaffir lime leaves

In a sauce pan stir fry green curry paste in 2 Tbsp coconut cream (creamy part of coconut milk at top of the can) until fragrant.

Add roast duck, straw mushrooms, fish sauce and sugar and the rest of the coconut milk and bring to a boil.

Add kaffir leaves, red chili peppers and sweet basil and remove from heat

Green Papaya Salad

1 Large green papaya grated or finely chopped

1 Lime juice

5 Cloves garlic

4 Red chili peppers

2 Tomatoes cut into small pieces

2 Tbsp fish sauce

1 tsp sugar

2 Tbsp pounded dried shrimp

Use mortar to pound the chili and garlic together until fine. Place into a mixing bowl. Add the green papaya, tomatoes, dried shrimp, lime juice, fish sauce and sugar and mix well. Serve with green lettuce and green beans

Uncle Willy's Tapioca

¾ cup small pearl size tapioca

(Add enough water to cover)

2 cups sugar

2 cups water

1 can coconut milk

Soak tapioca in a bowl with just enough water to cover the top for approximately 30 minutes until tapioca is doubled in size

Heat 2 cups water and 2 cups sugar. Add soaked tapioca to water/sugar mixture and stir until thoroughly mixed. Stir in coconut milk and continue to stir until tapioca is softened to your liking. (Some like it real soft and others like their tapioca firmer) Remove from heat and serve in bowl topped with your choice of fruit. (chopped pineapple, apple banana, or papaya)  Tapioca can be enjoyed warm or cold….

Enjoy!!

“Piece of Cake”