Red Duck Curry

Ingredients

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