Jungle Curry with Duck and Bamboo Shoots
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Ingredients
- 4 duck legs
- 3 tbsp thai red curry paste
- 400 ml chicken or vegetable stock
- 150 g bamboo shoots, drained
- 3 kaffir lime leaves
- 2 tbsp fish sauce
- 15 g fresh thai basil leaves
- 2 fresh green chillies
Nutrition (per serving)
- Calories
- 534 kcal
- Protein
- 37 g
- Carbohydrate
- 3.3 g
- of which sugars
- 2 g
- Fat
- 41.1 g
- of which saturates
- 13.2 g
- Fibre
- 1.1 g
- Salt
- 3.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai red curry paste in a little oil in a large pan for 2 minutes until fragrant.
- 2
Add the duck legs and brown all over for 5 minutes.
- 3
Pour in the stock and kaffir lime leaves, cover and simmer for 35 minutes until the duck is tender.
- 4
Add the bamboo shoots and simmer uncovered for 5 minutes.
- 5
Season with the fish sauce.
- 6
Stir in the thai basil leaves and sliced green chillies and serve with jasmine rice.
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