Red Duck Curry

• 1/3 cup Thai red curry paste
• 1 (13.5 oz) can coconut milk
• 1/2 cup chicken stock
• 2 None fresh kaffir lime leaves, torn
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1/4 cup fresh Thai basil leaves, 8 leaves reserved for garnish
• 1 (2 1/4 lb) whole rotisserie duck, cut into 12 pieces
• 2 (10 oz) cans lychees, drained
• 1 (8 oz) can bamboo shoots, drained
• 3 None fresh red Thai chilies, thinly sliced

1. Stir curry paste in a large saucepan over medium heat until fragrant. Add coconut milk, stock, kaffir lime leaves, fish sauce and lime juice. Bring to a boil then reduce heat and simmer, stirring, for 5 mins. Add basil leaves, duck, lychees and bamboo shoots. Cook, stirring occasionally, for 5 mins, or until heated through.
2. Distribute curry between serving bowls and sprinkle with sliced chilies and reserved basil leaves.

red curry, coconut milk, chicken stock, fresh kaffir lime, fish sauce, lime juice, fresh thai basil leaves, rotisserie duck, cans lychees, bamboo shoots, fresh red thai chilies

Taken from recipes-plus.com/api/v2.0/recipes/34200 (may not work)