Thai Green Curry with Duck, Lychees and Thai Basil
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Ingredients
- 4 duck legs
- 3 tbsp thai green curry paste
- 400 ml coconut milk
- 200 g tinned lychees in juice, drained
- 4 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tsp palm sugar
- 15 g fresh thai basil leaves
Nutrition (per serving)
- Calories
- 758 kcal
- Protein
- 38.1 g
- Carbohydrate
- 14.3 g
- of which sugars
- 12.2 g
- Fat
- 61 g
- of which saturates
- 30.7 g
- Fibre
- 1.9 g
- Salt
- 2.92 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 green curry paste in a splash of the coconut milk 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 rest of the coconut milk and the kaffir lime leaves, cover and simmer for 35 minutes until the duck is tender.
- 4
Add the lychees and simmer uncovered for 3 minutes to heat through.
- 5
Season with the fish sauce and palm sugar.
- 6
Stir in the thai basil leaves and serve with jasmine rice.
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