Red duck curry Recipe | Food Network UK

Ingredients

• 40 dried, long red chiles, rehydrated in hot water until soft
• 3 Tbsp chopped red onion
• 3 Tbsp chopped garlic
• 1 Tbsp chopped galangal
• 2 Tbsp chopped lemongrass
• 2 Tbsp chopped kaffir lime rind
• 1 coriander root
• 1/2 Tbsp ground cumin powder
• 1 Tbsp ground coriander powder
• 1 Tbsp shrimp paste
• 3 fresh long red chiles
• 225ml cooking oil
• 2 Tbsp cooking oil
• 4 Tbsp red curry paste
• 335ml coconut milk
• 280g boneless roasted duck, cut into bite-sized pieces
• 112g apple eggplants
• 112g pea eggplants
• 10 sweet Kris tomatoes, roughly chopped
• 4 pineapples, cut into chunks
• 4 lychees, fresh or canned
• 2 Tbsp fish sauce
• 1 Tbsp sugar
• 1 long red chili
• 42g sweet basil leaves
• 6 kaffir lime leaves
• Steamed jasmine rice, for serving, optional