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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.

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.

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