Serves 4
Ready In About 25 Minutes
Syns - Extra Easy 2
Ingredients
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
Method
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.
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