Slimming World - Thai Duck Curry

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.