1 teaspoon peeled and finely grated fresh root ginger
2 tablespoons Thai red curry paste
400 g (13 oz) skinless duck breasts, thinly sliced
400 ml (14 fl oz) can coconut milk
200 g (7 oz) mangetout, halved lengthways
200 ml (7 fl oz) hot chicken stock
4 kaffir lime leaves
2 teaspoons grated palm sugar or caster sugar
2 lemon grass stalks, bruised
salt and pepper
chopped coriander leaves, to garnish
steamed jasmine rice, to serve
Heat the oil in a large wok or frying pan until hot, add the garlic and ginger and stir-fry over a high heat for 20–30 seconds. Stir in the curry paste and stir-fry for 30 seconds, then add the duck and stir-fry for a further 4–5 minutes.
Stir in the coconut milk, mangetout, stock, lime leaves, sugar and lemon grass and bring to the boil, then reduce the heat to medium and cook, uncovered, for 15–20 minutes, stirring occasionally, until the duck is cooked through. Season to taste.
Ladle into warm bowls, scatter with chopped coriander and serve with steamed jasmine rice.