Green Duck Curry

Ingredients

• 2 tbsp vegetable oil
• 4 duck legs
• ⅓ cup AYAM™ Thai Green Curry Paste
• 270ml AYAM™ Light Coconut Cream, reserving a tablespoon for garnish
• 230g can bamboo shoots, drained
• ¼ cup lychees
• 1 handful picked Thai basil leaves
• 1 long green chilli, to garnish (optional)
• Pinch of salt
• Jasmine rice, to serve
• Preheat the oven to 190°C. Place the duck into a roast dish and season with salt. Roast for 45 mins.
• In a large sautee pan, heat oil over medium to high heat. Add the curry paste and cook off for 30 seconds. Add the coconut cream and 1 cup of water, and bring to a boil.
• Simmer for 10 mins and then add the duck legs. Cook with the lid on for a further 20 mins or until the duck falls easily off the bone.