270ml AYAM™ Light Coconut Cream, reserving a tablespoon for garnish
230g can bamboo shoots, drained
¼ cup lychees
1 handful picked Thai basil leaves
1 long green chilli, to garnish (optional)
Pinch of salt
Jasmine rice, to serve
Method
Preheat the oven to 190°C. Place the duck into a roast dish and season with salt. Roast for 45 mins.
In a large sautee pan, heat oil over medium to high heat. Add the curry paste and cook off for 30 seconds. Add the coconut cream and 1 cup of water, and bring to a boil.
Simmer for 10 mins and then add the duck legs. Cook with the lid on for a further 20 mins or until the duck falls easily off the bone.
Add the bamboo shoots and lychees, cook for a further 5 mins until thick and glossy. Check seasoning and adjust accordingly. Stir through Thai basil and garnish with optional green chilli and a drizzle of coconut cream. Serve with rice.
Serves 4 | 
Prep 45 min | 
Cook 35 min
