Ingredients for 4 servings
1/2 Chinese roast duck, chopped into small pieces
4 kaffir lime leaves, deveined and torn into 3 pieces
2 cups unsweetened coconut milk
2 tbsp fish sauce
1 tsp sugar
20 red or green seedless grapes stemmed
10 cherry tomatoes
1/4 red pepper cut into 1/2-inch strips
30 fresh basil leaves
2 1/2 freshly steamed rice
Trim excess fat form the duck pieces and carve some of thick bones off the leg parts. Discard the bones. Do not use the drumstick ends because they are too bulky for the recipe. Set aside.
Heat 1 cup of the coconut milk in a wok on high heat until it boils. Add red curry paste and stir for 1 minute to dissolve. Add duck pieces and stir-fry for 1 minute. Add lime leave fish sauce and sugar and stir-fry for 1 minute. Add grapes and cherry tomatoes and stir-fry for 30 seconds.
Add the rest of the coconut milk and stir-fry for 2 minutes. Add red peppers and 20 of basil leaves and stir-fry for 1 minute. Transfer into a large serving bowl and garnish with the rest of the basil leaves. Serve immediately with steamed rice.