Roast Duck Red Curry

The technique of frying the curry paste in coconut oil, made from coconut milk, is an authentic Thai method. The extra curry paste can be kept in the fridge for up to a week or frozen for up to three months. To save time, you could buy a pre-cooked duck from Chinatown (which will be delicious), or use a rotisserie chicken from your local shop, if you’re lucky to have such a thing. Serve with steamed rice and store-bought or home-made Indian mango chutney.