Heat the vegetable oil in a pan over medium heat. Add the red curry paste and stir-fry until fragrant. Gradually add the coconut cream, stirring until the paste is cooked and aromatic. Transfer to a pot, add the coconut milk, and stir until well combined.

When the mixture comes to a boil, add the roasted duck and bring to a boil again. Season with fish sauce and palm sugar.

Add the cherry tomatoes and grapes, simmer for a few minutes, and taste to adjust the seasoning. Add the Thai eggplant, sliced chilies, kaffir lime leaves, and Thai basil. Stir well, transfer to a serving dish, and serve.