Hot red duck curry

Name: Hot red duck curry
Cook time: 30 min
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

Kate Gibbs

September 3, 2012

easyTime:< 30 mins

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

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

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.