Red Duck Curry

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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