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
Red Duck Curry:
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
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