Servings: 4 servings
Calories: 620kcal
Ingredients
- 2 duck legs slow-cooked or confit
- 400 ml full-fat coconut milk
- 250 ml duck or chicken stock
- 3 tbsp red curry paste
- 1 courgette scooped into balls or cubed
- 100 g cherry tomatoes
- 4 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tsp erythritol
- 1 large handful Thai basil
- 2 red chilies for garnish
Instructions
- Shred duck meat from the bones into large pieces.
- Fry curry paste in a pan with 100ml coconut milk, stirring until very fragrant.
- Add remaining coconut milk and stock. Bring to a simmer.
- Add duck, courgette, tomatoes, and kaffir lime. Simmer 12 minutes.
- Season with fish sauce and erythritol.
- Fold in basil. Garnish with chili slices.
Nutrition
Serving: 1serving | Calories: 620kcal | Protein: 40g | Fat: 48g | Fiber: 2g
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