Thai Duck Curry with Bamboo Shoots
Curries in Thailand mainly differ from the curries in Indian cuisine and other South Asian cuisines in their use of fresh ingredients such as herbs and aromatic leaves over a mix of spices. There are three main types of Thai curries we eat, red, green and yellow.
Place ½ the coconut cream in the inner pot over a medium heat.
Add the oil and curry paste and stir for 3 to 4 minutes until the oil starts to separate.
Stir in the sugar and cook for a further 2 minutes.
Add the remaining coconut cream and all of the other ingredients except the duck, bamboo shoots, green beans and potatoes. Stir until mixed.
Bring to the boil and add the duck and vegetables and bring back to the boil.
Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D's Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 2 hours.
Serve on a bed of jasmine rice and garnished with the coriander leaves