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Ingredients
US|METRIC
4 SERVINGS
- 40 red chiles (dried, long, rehydrated in hot water until soft)
- 3 Tbsp. red onion (chopped)
- 3 Tbsp. chopped garlic
- 1 Tbsp. galangal (chopped)
- 2 Tbsp. lemongrass (chopped)
- 2 Tbsp. lime rind (chopped kaffir)
- 1 coriander root
- 1/2 Tbsp. cumin powder (ground)
- 1 Tbsp. coriander powder (ground)
- 1 Tbsp. shrimp paste
- 3 red chiles (fresh long)
- 225 mL cooking oil
- curry (Red duck)
- 2 Tbsp. cooking oil
- 4 Tbsp. red curry paste
- 335 mL coconut milk
- 280 grams duck (boneless roasted, cut into bite-sized pieces)
- 112 grams eggplants (apple)
- 112 grams pea eggplants
- 10 tomatoes (sweet Kris, roughly chopped)
- 4 pineapples (cut into chunks)
- 4 lychees (fresh or canned)
- 2 Tbsp. fish sauce
- 1 Tbsp. sugar
- 1 red chilli (long)
- 42 grams sweet basil leaves
- 6 kaffir lime leaves
- jasmine rice (Steamed, for serving, optional)
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