Take...

600g duck breast fillets, sliced thinly
1 cup fresh coriander leaves or ½ cup firmly packed leaves
4 chillies, seeded, chopped finely
1 tablespoonful (15ml) lemon grass, finely chopped
2 cloves garlic, crushed
1 tablespoonful (15ml) fresh ginger, grated
2 teaspoonfuls (10ml) ground cumin
1 teaspoon garam marsala
¼ cup (60ml) peanut oil
1 large brown onion, sliced
1 tablespoonful (15ml) tomato paste
1 2/3 cups (400ml)coconut cream
1 tablespoonful (15ml) fish oil
2 tablespoonfuls (30ml) lime juice
2 tablespoonfuls (30ml) brown sugar
200g cherry tomatoes
500g choy sum, chopped

then...

1 process the coriander, chilli, lemon grass, garlic, ginger, cumin and garam masala with oil until the mixture forms a paste

2 In a heated dry wok stir fry duck and onion, in batches until duck is browned and cooked through

3 Stir-fry the curry paste in the same wok until just fragrant.

4 Return duck mixture to the wok with tomato paste, cream, sauce, juice and sugar; stir-fry until sauce boils.

5 Add tomatoes and choy sum; stir-fry until choy sum is just wilted