| Main Ingredient | |
| Roasted duck | 1 |
| Cherry tomatoes | 200 g. |
| Ma-euk, hairs scraped off | 13 fruits |
| Grated coconut | 500 g. |
| Chilli | 1 |
| Sweet basil | 5 g. |
| Kaffir lime leaves | 5 leaves |
| Sugar | 6 g. |
| Fish sauce | 10 g. |
| Zalacca | 30 g. |
| Chilli paste Ingredient | |
| Dried chilli | 5 |
| Shallot | 20 g. |
| Garlic | 5 g. |
| Chopped galangal | 5 g. |
| Lemon grass | 12 g. |
| Kaffir lime skin | 4 g. |
| Coriander root | 8 g. |
| Coriander seeds | 5 g. |
| Cumin | 5 g. |
| Pepper seeds | 5 g. |
| Salt | 3 g. |
| Shrimp paste | 3 g. |
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
How to cook
Chilli paste cooking
- Pound all the mixture until ground
- Squeeze the grated coconut to get a half cup coconut cream and 3 cups coconut milk
- De-boned the duck, cut into 1 inch strips
- Simmer the coconut milk with the neck bone and joint
- ล้างมะเขือเทศให้สะอาด
- Heat the coconut cream until shine, mix the chilli paste and fry until fragrant, mix the duck meat, fry and add to the simmered coconut milk, use the medium heat and add kaffir lime leaves
- Mix tomato, ma-euk, sweet basil and zalacca, seasoning with sugar and fish sauce
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