For the curry paste: Mash together the bell peppers, cilantro, garlic, ginger, lemongrass, lime leaf, chile pepper, shallots and turmeric using a mortar and pestle. Mash until it forms a wet green paste. Set aside or store in the refrigerator.
For the curry duck: Heat the oil in a 12-inch wok over moderately high heat until hot but not smoking. Add in the curry paste, kaffir lime leaves and coconut milk. Bring to a boil and then let it simmer a few minutes, stirring occasionally, until fragrant. Add 2 cups water, the fish sauce, cane sugar and shrimp paste and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the bamboo, basil, eggplants, string beans, cooked duck breast and bell peppers and simmer for about 5 more minutes. Divide the curry among 4 bowls and serve immediately with rice.
This curry paste can also be mixed in a blender. Store any leftovers in the refrigerator.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.