• 1 onion, sliced
  • 2 large potatoes, peeled and cut into chunks (or 8 leftover roast potatoes)
  • 1 tbsp thai red curry paste
  • 1 tin coconut milk
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • 4 lime leaves
  • 2 tbsp roasted peanuts
  • 1 head park choy
  • Leftover duck meat (approx. 500g)
  • Lime, Thai basil and fresh coriander to garnish
  • Basmati rice and mango chutney to serve!


  1. Sweat the onion and potato off in a pan for 5 minutes until softened.
  2. Add the curry paste and coconut milk and bring to the boil.
  3. Add the curry leaves, sugar and fish sauce and simmer until the potato is almost cooked.
  4. Add the leftover duck meat, peanuts and park choy and heat through.
  5. finish with a squeeze of fresh lime juice, fresh coriander and Thai basil.