Slimming World - Thai Duck Curry

Serves 4

Ready In About 25 Minutes

Syns - Extra Easy 2


Fry Light
1lb/454g skinless duck breast fillets, all visible fat removed and cut into cubes
2 shallots, sliced
6oz/170g butternut squash, peeled and cut into cubes
1 courgette, chopped
2 carrots, chopped
1 level tbsp Thai Taste Gang Ped Red Curry Paste
165ml can Blue Dragon Coconut Milk Light
284ml Chicken Stock
4 dried kaffir lime leaves
312g dried Thai fragrant rice
113g mangetout
113g bamboo shoots
1-2 tbsp nam pla (Thai fish sauce)
A handful of fresh coriander, chopped, to garnish
2 limes, halved, to serve


1. Heat a large saucepan and spray with Fry Light. Add the duck and cook over a high heat for 1 minute, until browned. Remove and set aside.

2. Spray the same pan again with a little more Fry Light. Add the shallots, butternut squash, courgette and carrots and cook for 2 minutes, until slightly softened. Stir in the curry paste and cook for 30 seconds. Pour over the coconut milk and stock. Bring to a simmer, return the duck to the pan with the lime leaves, cover and cook over a low heat for 10 minutes.

3. Meanwhile, cook the Thai fragrant rice according to the packet instructions. Add the mangetout and bamboo shoots to the curry and cook for a further 3 minutes.

4. Remove the lime leaves from the curry and season to taste with the nam pla. Serve in bowls of rice, garnished with coriander and lime halves to squeeze over.


Anonymous said…
er i think you made a spelling mistake..return the *uck to the pan
Emra said…
Thank you! haha i shall change that right away! :)