Hot red duck curry

Red hot duck curry.
Red hot duck curry. Photo: Katie Quinn Davies

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


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


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.