NewsBite

Advertisement
Good Food logo

Hot red duck curry

Kate Gibbs

Advertisement
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.

Advertisement

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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes

Original URL: https://www.watoday.com.au/goodfood/recipes/hot-red-duck-curry-20120903-29tt3.html