Red Duck Curry Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons cooking oil

2 tablespoons chopped kaffir lime rind

1 tablespoon sugar

1/2 tablespoon ground cumin powder

1 tablespoon chopped galangal

Steamed jasmine rice, for serving, optional

10 ounces boneless roasted duck, cut into bite-sized pieces

4 lychees, fresh or canned

1 1/2 ounces sweet basil leaves

1 long red chili

1 cup cooking oil

4 pineapples, cut into chunks

3 tablespoons chopped red onion

1 tablespoon shrimp paste

2 tablespoons fish sauce

1 coriander root

2 tablespoons chopped lemongrass

4 tablespoons red curry paste

4 ounces pea eggplants

1 1/2 cups coconut milk

10 sweet Kris tomatoes, roughly chopped

40 dried, long red chiles, rehydrated in hot water until soft

3 fresh long red chiles

6 kaffir lime leaves

4 ounces apple eggplants

1 tablespoon ground coriander powder

3 tablespoons chopped garlic

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