World Cuisine

  • 2 tablespoons sunflower oil
  • 625 g (1¼ lb) duck breast, sliced into thin strips
  • 400 ml (14 fl oz) chicken stock
  • 1 tablespoon Thai fish sauce
  • 65 g (2½ oz) canned bamboo shoots, rinsed and drained
  • 4 baby aubergines, quartered
  • small handful of Thai basil leaves
  • 2 tablespoons green curry paste
  • 2 tablespoons finely chopped lemon grass
  • 3 lime leaves, finely shredded
  • 1 teaspoon shrimp paste
  • 6 garlic cloves, crushed
  • 5 shallots, finely chopped
  • 3 tablespoons finely chopped fresh coriander root
  • 4 tablespoons sunflower oil

Make the curry paste by blending all the ingredients in a small food processor. (You might need to add a little water to make a smooth paste).

Heat the oil in a large, nonstick wok over a high heat and add the curry paste. Stir-fry for 1–2 minutes and then add the duck. Stir-fry for 4–5 minutes until sealed and then pour in the stock and fish sauce and bring to the boil. Remove the duck from the pan with a slotted spoon, set aside and keep warm.

Add the bamboo shoots and aubergines to the pan and cook for 12–15 minutes or until tender.

Return the meat to the pan and cook gently for 3–4 minutes. Stir in half the basil leaves and remove from the heat. Ladle the curry into deep plates or bowls, garnish with the remaining basil leaves and serve immediately with steamed jasmine rice.

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