Red Duck Curry

Get this all-star, easy-to-follow Red Duck Curry recipe from Rachael's Vacation

Directions To prepare the Red Curry Paste: In a blender, combine all of the ingredients. Add a splash of water to help it blend easily. Blend until well mixed to a fine texture. Cook the paste...


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

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