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Hot red duck curry

Kate Gibbs

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Red hot duck curry.
Red hot duck curry.Katie Quinn Davies
easyTime:< 30 mins

A one-pot curry gets the night firing, and cuts out excess washing up.

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Ingredients

  • 3-4 tbsp Thai red curry paste

  • 270g can coconut cream

  • 6 Thai (or apple) eggplants, quartered

  • 1/2 bunch Thai basil, leaves removed and stalks finely chopped (discard woody ends)

  • 225g can bamboo shoots, drained

  • 12 cherry tomatoes

  • 1 Chinese barbecued duck, boned and meat cut into 4cm pieces

  • 1 tbsp fish sauce

  • steamed rice or roti, to serve

Method

  1. Cook paste in a large heavy-based saucepan over medium heat, stirring in just the thick cream from the top of the coconut cream can. (If there is none, add 2 tbsp coconut cream.)

    Fry for 3 minutes or until bubbling and separating a little.

    Add eggplant, remaining coconut cream, basil stalks, bamboo shoots and 1 cup water, and simmer for 30 minutes.

    Stir in tomatoes, duck and basil leaves; cook for 5-10 minutes.

    Add water to make more sauce, if desired. Stir in fish sauce.

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