If you saw my earlier roast duck curry this has a slight modification in the vegetables.
1/2 roast duck - deboned
1 sweet potatoes or yam cut in 1/2" slices
2 white potatoes cut in 1/2" slices
1 yellow bell pepper cut in strips
2 Thai basil stems
2 bay leaves
1 can of coconut cream
1 can of water
2 tablespoon fish sauce
1 table spoon sugar
3 minced garlic cloves
3 tablespoon of yellow curry paste
Pepper to taste
1 teaspoon of curry paste
Sautée garlic in vegetable oil and then add curry paste, curry powder, bay leaves and a tablespoon or water to make into a loose paste. Then add your 1/2 deboned roasted duck. It'll be in small pieces. Then add coconut cream, 1 can of water then add all potatoes and cook for 10-15 minutes on medium until potatoes are cooked. Add bell peppers and season with fish sauce and sugar to your liking. Then add Thai basil and turn off heat.
Serve in a bowl and add chopped green onions and cilantro over white or brown rice!