1 teaspoon cumin seed
1 teaspoon coriander
1 teaspoon black pepper
1/2 cup sliced shallots
4 tablespoons, chopped garlic
1/4 cup lemon grass, finely chopped
2 tablespoons galangal, finely chopped
1/2 cup cilantro leaves, chopped
8 Thai bird chiles, soaked in hot water for 15 minutes and pureed
2 tablespoons tomato paste
2 limes, juiced
1 teaspoon shrimp paste
4 duck legs
Salt and pepper, to taste
1 cup onion, chopped
1 cup red curry paste
6 ounces coconut milk
3 cups cooked short grain rice
1/2 cup sliced scallion greens
1/4 cup red bell pepper, thinly sliced
4 (6 by 6-inch) pieces banana leaves
1 1/2 cups grilled fresh corn kernels
1/2 cup red onions, julienned
1 cup green papaya, julienned
1 cup tomatoes, cut in small dice
1/4 cup cilantro, chopped
4 limes, juiced
2 tablespoons fish sauce
1 teaspoon ground cumin
Salt and pepper, to taste