Serve 4

For Spice Paste:
2 fresh green Thai or Anaheim chilies coarsely chopped
1 onion. coarsely chopped
2 teaspoons ground turmeric
1 tablespoon ground coriander
1 tablespoon raw cashew nuts
2 teaspoons peeled and grated fresh ginger
4 claves garlic, coarsely chopped
2 black peppercorns
2 tablespoons water
3 tablespoons vegetable oil
2 bay leaves
1 stalk lemongrass white part only, bruised
1/2 teaspoon ðnod shrimp pasto
1 lb (500 g) boneless duck or chicken breasts, with skin, cut into 1-inch (2.5-cm) cubos
1 cup (8 fl oz/25O ml) water
1 tablespoon tamarind paste
16 fresh basil leaves

Method:
To make spice paste: In a food processor, combine all ingredients and process to a thick paste. Scrape into a small bowl.

In a wok or large skillet, heat 2 tablespoon oil overmedium heat and fry spice paste until fragrant, about 1 minute. Add bay leaves, lemongrass and shrimp paste, Stir-fry for 1 minute, add duck or chicken and stor fry until opaque, 4-5 minutes.

Stir in 1 cup 8 fl oz/250 ml) water, reduce heat to asimmer and cook until duck is tender, about 15 minutes. Remove from heat and stir in tamarined paste. Remove lemongrass.

In a small skillet, heat remaining 1 tablespoon oil over medium heat and fry basil leaves in batches. Using a slotted spoon, transfer to paper towels to drain.

Spoon curry into serving bowls and garnish each serving with fried basil leaves.

Serve with steamed basmati rice.

Duck and Green Chili Curry Recipe