1 whole duck
1 tablespoon vegetable oil
2 tablespoons of Red Thai Curry Paste
1⁄3 cup fish sauce
1⁄3 cup white sugar
2 cans coconut milk, plus 1 can of water
1 8-ounce container sliced bamboo
1 10-ounce can lychees, peeled and deseeded
12 cherry tomatoes, halved
2 stalks of Thai basil, leaves removed
1 bunch of coriander with 1⁄3 cup leaves picked
6 cups cooked jasmine rice
Roast duck in 350-degree oven until legs are easily pulled off, at least 1 hour. Pick off all the meat and shred into bite-size portions. Set aside.
In a heavy-based frying pan over high heat, add oil and curry paste. Cook until all aromas come out of the paste, and it’s sizzling fiercely. Add the fish sauce and cook for 1 minute. Add the sugar, coconut milk, and water and bring to
a boil. Simmer for 5 minutes to blend the flavors.
Add the shredded duck, bamboo, lychees, and cherry tomatoes and heat through. Adjust seasoning. Stir the basil leaves through the curry and pour into a large bowl. Serve immediately with steamed jasmine rice and garnish fresh coriander leaves.