Geng Dtaeng Bpet: Braised Duck Red Curry
For the Curry Paste:
Squeeze the water from the chilies. Using a mortar and pestle, pound them with the galangal, lemongrass, lime zest, shallots, garlic, gapi, pepper, coriander, nutmeg, and cloves into a thick paste.
For the Duck:
Braise the duck legs in the coconut cream or milk with the galangal, shallots, lemongrass, coriander, and Kaffir lime leaves. When tender, remove and keep the liquid.
For the Curry Sauce:
Fry 1½ cups of the Curry Paste in the crack cream until aromatic. Season with palm sugar, tamarind, and fish sauce. Add the coconut milk mixture left from the braising liquid. Stir in the tomatoes and cook for 5 minutes with the shredded, braised Duck. The curry should not be too thick nor too thin. It should taste slightly hot, sour, and sweet. Finally, stir in the lychees, Thai basil, and the kaffir lime leaves. Grate a small amount of kaffir lime zest over the dish to finish.