1/2 cup minced green bell peppers
1 bunch fresh cilantro roots, washed
1 clove garlic, minced
One 1-inch piece wild ginger (galangal), grated
1 stalk lemongrass, bottom 2 inches, finely minced
1 kaffir lime leaf
1 Thai green chile pepper
1/4 shallot, minced
1/4 inch turmeric root, peeled and thinly sliced
2 tablespoons vegetable oil
2 to 3 tablespoons Thai green curry paste, homemade as above or store-bought
2 fresh kaffir lime leaves
One 14-ounce can unsweetened coconut milk
3 tablespoons Asian fish sauce
2 tablespoons cane sugar
3/4 teaspoon shrimp paste
1/2 cup bamboo shoots, drained
1/4 cup fresh basil, chopped
10 small Thai eggplants, quartered
8 long string beans, cut into 1-inch pieces
1 duck breast, 12 ounces, boneless, skin-on, cooked and thinly sliced on the diagonal into 1-inch pieces
1 green bell pepper, cut diagonally
1 red bell pepper, cut diagonally
Cooked rice, for serving
This curry paste can also be mixed in a blender. Store any leftovers in the refrigerator.
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