Blend onion, ginger, sliced lemongrass, garlic, salt, black pepper,.
chiles and Red Curry Paste to a puree.
In large bowl combine puree with duck and marinate, covered for 2-6 hours. Heat half of the oil in large skillet for 2 minutes, then add taro root or potatoes or yams and fry for about 3 minutes. Drain on paper towels.
Add remaining oil to skillet, heat and add chicken with its marinade. Stir-fry for 5 minutes. Add minced lemongrass, leaves, fried taro, thin coconut milk and water and mix.
Bring to boil, lower heat, cover and simmer for 20 minutes.
Gently add thick coconut milk and sugar and simmer uncovered for 3 minutes before serving.
Serve with steamed rice or a loaf of french bread.