I may be one of the most unobservant people on the planet. Friends can attest to this. It is not unknown for me to be walking down a street and not see a person I know standing directly in front of me waving or only notice them when I almost bump into them. I don’ t know why I am like this, but I blame it on having such an active internal world that sometimes I forget the world around me. This unobservant tendency can be a blessing, I can avoid eye contact with people I don’t want to see, but it can also be a curse. I often miss exciting things happening because I am not paying attention or I miss important people.
Before Christmas I was at the David Jones Oyster and Champagne bar, a Christmas outing Mutti and I do every year. We plonked ourselves down with our multitude of bags at two available stools. I watched Mutti attempt to mount the stool like a small child gets on the couch, a kind of scrambling heaving motion. She claims the stools are completely impractical for little pocket people. I am still not convinced it is not just a lack of grace and co ordination on her part, but I declined to mock her as I usually would because there was also a little pocket sized elderly woman next to me. I was one fully grown human in munchkin land and I really didn’t want a house to drop on me 🙂 I happily ate my oysters and drank my champagne and chatted with Mutti about food and what we were preparing for Christmas and when the little lady next to me departed, I held on to her stool so she could slide off. As she went off to pay her bill the man sitting nearby said “you know who that was don’t you…Margaret Fulton” Suddenly my head was spinning around like Linda Blair trying to locate her, when I took a second look I realised it was indeed the Grandmother of Australian cooking herself.
If I had seen her I would have asked her about my proposed twist on her recipe and any suggestions she might have but alas my lack of attention struck again. The idea for the recipe below came from one on the Woolworths recipe cards that Margaret Fulton has been a part of. I usually fail miserably at recreating Thai food but in true tradition, Margaret Fulton’s recipes never fail, not even with my minor adjustments and general lack of attention to detail.
Are you easily distracted by your own thoughts? Have you ever had lunch with a well known personality?
Red Thai Duck Curry
Adapted from a recipe by Margaret Fulton
- 400 gms of duck breast
- 2 tbsp of red curry paste
- 1 400 ml can of coconut milk
- 1 cup of water
- 1 cup of fresh pineapple cut into chunks
- 1 cup of baby peas
- 2 tbsp Fish Sauce
- 4 Kaffir lime leaves
- 10 cherry tomatoes
1. Season duck breast and sear in hot pan for a couple of minutes on both sides. Put aside to rest covered in alfoil
2. Add 1/2 tbsp of duck fat in wok and add curry paste. heat until aromatic and add 1/2 the coconut milk. Allow to bubble away until thickening.
3. Add remaining coconut milk, pineapple, water, fish sauce, peas and lime leaves.
4. Bring to the boil and allow to simmer away to sauce reaches desired consistency
5. Slice duck breast on an angle and add it to the curry with tomatoes and simmer for another 5 minutes
6. Serve with rice.