• 1 roasted duck, deboned and cut into 1" squares
• 2 ½ cups coconut milk
• 1½ Tbs. vegetable oil
• 3 Tbs. red curry paste
• 2 medium tomatoes, halved or 10 cherry tomatoes
• ½ cup sweet basil leaves (horapha)
• 4 kaffir lime leaves, halved
• ½ tsp. salt
• 2 Tbs. fish sauce
• 1 tsp. sugar
• ½ cup water (or chicken stock)

• Put vegetable oil into wok over medium heat and add the red curry paste, stir well, add ¾ cups coconut milk and stir to mix thoroughly.
• Add the duck and stir well. Next, add the remaining coconut milk, water, tomatoes, kaffir lime leaves, sugar, salt, fish sauce and sweet basil.
• Cook for about 10 minutes or until duck absorbs curry flavor.

Make 6 servings.