8 red chillies

15g shrimp paste

30g coriander root

7g salt

8 cloves garlic

4 shallots

6 stalks lemon grass

40g piece galangal or ginger

15g tom puree

10g grated palm sugar

2 x duck legs, roasted and flesh picked off the bones

2 x tins coconut milk

75g pineapple chopped (tinned is fine)

25ml fish sauce

125g fine beans

1 finely sliced red pepper

3 lime leaves

Garnish with sliced chillies, coriander and lime

Serve with jasmine rice


1. Paste – blend til very smooth. Now gently fry 8 heaped tsp of the paste for 6 minutes until fragrant. Freeze or refrigerate the remaining paste.

2. Add the coconut milk and lime leaves and fish sauce

3. Bring to the boil, simmer 5 minutes

4. Now add everything else, cook for 5 minutes

5. Serve with rice