1 Place the red onion, chilli, garlic, ginger, lemongrass, coriander and basil leaves, ground coriander, fish sauce and lime juice in a food processor and blitz to a smooth paste.
2 Heat a little coconut or olive oil in a saucepan, add the paste and fry until it turns a notably darker colour and becomes less pungent.
3 Add the coconut milk and stock, stir well and simmer for about 5 minutes. Add the chopped duck breast and simmer for another 10-12 minutes. Serve with extra coriander leaves.
• The Medicinal Chef: The Power of Three by Dale Pinnock, £20, Quadrille, follow Dale on Twitter @Dale_Pinnock