Red duck curry

  • 40 dried, long red chiles, rehydrated in hot water until soft
  • 3 Tbsp chopped red onion
  • 3 Tbsp chopped garlic
  • 1 Tbsp chopped galangal
  • 2 Tbsp chopped lemongrass
  • 2 Tbsp chopped kaffir lime rind
  • 1 coriander root
  • 1/2 Tbsp ground cumin powder
  • 1 Tbsp ground coriander powder
  • 1 Tbsp shrimp paste
  • 3 fresh long red chiles
  • 225ml cooking oil
  • Red duck curry:
  • 2 Tbsp cooking oil
  • 4 Tbsp red curry paste
  • 335ml coconut milk
  • 280g boneless roasted duck, cut into bite-sized pieces
  • 112g apple eggplants
  • 112g pea eggplants
  • 10 sweet Kris tomatoes, roughly chopped
  • 4 pineapples, cut into chunks
  • 4 lychees, fresh or canned
  • 2 Tbsp fish sauce
  • 1 Tbsp sugar
  • 1 long red chilli
  • 42g sweet basil leaves
  • 6 kaffir lime leaves
  • Steamed jasmine rice, for serving, optional
1) 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 in the oil until the paste is well cooked, about 7 to 10 minutes.

2) Into a large saucepan over medium heat, add cooking oil and red curry paste and stir well. Add half of the coconut milk and gently stir. Add the duck, apple eggplant, pea eggplant, tomatoes, pineapple, and lychee.

3) Bring to a boil and cook uncovered until vegetables are tender. Add the fish sauce and sugar to desired sweetness. Remove from heat and add the chili, basil, kaffir lime leaves and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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