Roasted Duck In Thai Green Curry

I was reading WanderingChopstick's entry on duck curry and it got me craving for one. We were in Monterey Park area over the weekend, so I did our grocery shopping and conveniently picked up some roasted duck from Sam Woo.
Today I got home from work a little earlier (well, 7pm, but that's relatively early compared to my schedule lately), so I felt like doing some cooking and would save up the left-over for tomorrow as well. Looking around the kitchen, the only kind of curry paste I have on my shelf is green curry, so I just made up a dish with it :-) Have to admit, it turns out surprisingly tasty, exceeds my expectation.....haha I'm just easily contended like that.

Here goes the recipe and easy cooking steps:

INGREDIENTS:
1/2 roasted duck, chopped into pieces
2 tbsp green curry paste (I buy the paste from asian grocery store)
3 small tomato, cut into medium small wedges
1 small green bell pepper, cut into slices about 1/2 inch thick
1/8 of a small cabbage, cut into pieces of size about 2x2 inch squares
6 oz can of coconut milk
1.5 tbsp oil
1/4 bar of palm sugar
3 tbsp water
~15 basil leaves

- Heat up the oil in a sauce pan, medium heat.
- Add the green curry, slowly stir for 1 min. Add the coconut milk and palm sugar, slowly stir for another 1-2 min.
- Add water (note: the curry paste is already salty enough for me, but if you want you can add some fish sauce or salt to taste)
- Add the pieces of ducks.
- Make sure the sugar dissolves, if it gets too hot you can remove the sauce pan from the heat while stirring so that the curry/coconut won't burn.
- Add all the prep'ed vegetables, and slowly stir for 2 min. Add the basil leaves for 30sec-1min
- Turn off the heat, but leave it on the stove, stir slowly for another 1min .

Served with hot white rice. Got 2 thumbs up from the Hubbie !!