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.
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