Lemon grass stalk/1/2 teaspoon dried lemon grass, soaked in hot water until soft
1 , finely sliced
Fresh red chilies
Chinese broccoli/Swiss chard
1 Bunch (100 gm), chopped (Gai Lum)
Palm sugar/Brown sugar
Thai fish sauce
1 Tablespoon (Nam Pla)
1. Slice meat from duck, leaving the skin on, and cut into bite-sized pieces. Reserve as many of the cavity juices as possible.
2. Heat oil in a wok over a medium heat, add curry paste, shrimp paste, lemon grass and chillies and stir-fry for 3 minutes or until fragrant.
3. Add duck and reserved juices and stir-fry for 2 minutes or until coated in spice mixture and heated. Add broccoli or chard, sugar, tamarind and fish sauce and stir-fry for 3-4 minutes or until broccoli is wilted.