Thai Red Curry with Roast Duck, Bamboo Shoots, Eggplant, and Pumpkin

As I said, I had a curry craving. Since I was already at the San Gabriel Superstore, I figured I'd experiment and make a red curry with roast duck. I think that's also because I had a weird craving for roast duck. Weird, only because I hardly ever eat roast duck.

Thai Red Curry Paste

Recently, I had a major craving for Thai curry, red curry in particular. And as I stood there in the aisle at the San Gabriel Superstore reading the ingredients of the canned curry pastes, I decided I could make my own for better and cheaper.

The main reason why I prefer to make my own Thai curry paste is because I don't like the taste of galangal. I know purists will say it's essential, but the taste is so overwhelming in packaged pastes that I just don't like it. And actually, even though it's not "authentic," I much prefer the taste of ginger. I also sub regular lime peel for kaffir lime peel since the latter is harder to find.

Budae Jjigae (Korean Army Base Stew)

According to Wikipedia, Budae Jjigae (Korean Army Base Stew) was invented as a way to use up surplus products from U.S. army bases after the Korean War ended. It is similar to Soon Dubu Kimchee Chigae (Korean Soft Tofu Kimchee Soup) with the addition of Spam or hot dogs. I usually make this when my Baechu Kimchee (Napa Cabbage Kimchee) is getting too ripe and/or I need to clear out the fridge.

Start with the kimchee base and toss in anything you wish. This particular evening, I added tofu, cabbage, onions, Spam, Ggakdugi Kimchee (Korean Pickled Radish/Daikon), fish balls, tiny dried fish, ramen, and half a can of beans (I had half a can leftover, it's a common army product, and Wiki even said it could be included).