World Cuisine

  • 2 tablespoons groundnut oil
  • 1½ tablespoons ready-made or homemade Thai red curry paste (see page 80)
  • 200 g (7 oz) duck breast, thinly sliced
  • 1½ tablespoons Thai fish sauce (nam pla)
  • 200 ml (7 fl oz) chicken stock
  • ½ teaspoon demerara sugar
  • 75 g (3 oz) Thai pea aubergines
  • 50 g (2 oz) green beans, cut into 2.5 cm (1 inch) lengths
  • 4 baby sweetcorn, cut into 2.5 cm (1 inch) lengths
  • 2.5 cm (1 inch) piece galangal, shredded
  • 3 kaffir lime leaves, torn
  • handful of Thai basil
  • 2 tablespoons fresh green peppercorns

Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the curry paste and stir-fry for a few seconds until its aroma is released, then add the duck and fish sauce and stir-fry until well combined.

Pour in the stock and bring to the boil, then add the sugar, aubergines, beans, sweetcorn, galangal, lime leaves, basil and peppercorns. Simmer for 3–4 minutes, until the vegetables are just tender.

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