World Cuisine

  • 2 tablespoons Thai green curry paste (see page 17)
  • 2 tablespoons finely chopped lemon grass (tough outer leaves removed)
  • 3 kaffir lime leaves, finely shredded
  • 1 teaspoon shrimp paste
  • 6 garlic cloves, crushed
  • 5 shallots, finely chopped
  • 3 tablespoons finely chopped coriander root
  • 2 tablespoons groundnut oil
  • cooking oil spray
  • 625 g (1¼ lb) skinless duck breast fillets, thinly sliced
  • 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

Place the green curry paste, lemon grass, lime leaves, shrimp paste, garlic, shallots, coriander root and groundnut oil in a mini blender and blend to a smooth paste, adding a little water if necessary.

Spray a large nonstick wok with cooking oil spray, place over a high heat and add the curry paste. Stir-fry for 1–2 minutes, then add the duck. Stir-fry for 4–5 minutes until sealed, 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 into bowls, garnish with the remaining basil and serve with jasmine rice.

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