Roasted duck and eggplant curry

Name: Roasted duck and eggplant curry
Yield: Serves 4
Cuisine: Thai
Ingredients: ½ cup Thai/holy basil leaves; 200 ml/6½ fl oz coconut cream; 200 ml/6½ fl oz coconut milk; 2 ripe tomatoes, quartered; 8 teaspoons Red Curry Paste; 20 ml/¾ fl oz fish sauce; 1 large eggplant/aubergine (about 400 g/13 oz), diced or cut into strips; 2 large red Chinese or Dutch chillies, split lengthwise and seeded; vegetable oil, for deep-frying; 1 large eggplant/aubergine (about 400 g/13 oz), diced or cut into strips; 4 kaffir lime leaves, finely shredded; steamed rice, to serve; 2 large red Chinese or Dutch chillies, split lengthwise and seeded; 1 X 1.5-1.8 kg/3-4 lb Chinese roasted duck, cut into bite-size chunks (discard bones)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

200 ml/6½ fl oz coconut cream
8 teaspoons Red Curry Pas

Australian
Oceania
Asia
Thailand
Australia
Main course
Gluten-free
Southeast Asia

Method

Heat coconut cream in a pot and, when boiling, add red curry paste and fish sauce. Simmer gently, uncovered, for 10 minutes.
Add coconut milk and tomato and simmer for another 10 minutes.
Heat oil to 180°C/350°F in a deep-fryer or large pot and fry eggplant in b