In a medium-sized pan, bring
Add Thai fish sauce, palm sugar, tomato paste and kaffir lime leaves and simmer a further minute. Stir in remaining coconut milk and chillies and bring to the boil. Add beans and duck, return to the boil, cover and simmer 5 minutes to warm through. Stir in basil and sprinkle coriander on top.
© 2003 Peter Gordon. All rights reserved.