Instructions

• Prepare the dried chiles: remove stems, halve, and seed the 4 New Mexico/guajillo chiles and the optional 1–2 Thai red chiles (if using). Place them in a heatproof bowl, cover with boiling water, and soak until softened, about 25–30 minutes. Drain the chiles, reserving the soaking liquid.
• Make the curry paste: in a food processor combine the soaked chiles, 2 halved shallots, 8 garlic cloves, the peeled and chopped 2-inch piece of ginger, 1/4 cup chopped cilantro stems, 1 tablespoon ground coriander, 1 tablespoon ground turmeric, and 2 teaspoons red curry powder. Add 2 tablespoons of the reserved chile soaking liquid and purée. If needed, add more of the soaking liquid 1 tablespoon at a time and pulse until the mixture forms a smooth paste.
• Heat 2 tablespoons vegetable oil in a large heavy pot over medium heat. Add the chile paste and cook, stirring constantly, until the paste darkens slightly and becomes fragrant, about 4–6 minutes.
• Pour in the two 14-ounce cans of unsweetened coconut milk and 2 cups low-sodium chicken broth, stirring to combine. Bring the mixture to a boil.
• Add 1 1/2 pounds duck legs or duck breasts to the pot. Reduce the heat to a gentle simmer and cook, uncovered, until the duck is tender and mostly cooked through, about 30–35 minutes.
• Transfer the duck to a plate and let it cool slightly. Remove and discard any skin and bones (if present), and shred the remaining meat.
• Return the pot to the heat. Add the shredded duck, 1 cup pineapple chunks, 1 cup halved cherry tomatoes, and 1 seeded, thinly sliced red bell pepper. Simmer for 10 minutes, until the tomatoes are softened and the peppers are tender.
• Stir in 1 tablespoon fish sauce, 1 tablespoon soy sauce, and 1/2 tablespoon light brown sugar. Taste and adjust by adding more fish sauce, soy sauce, or sugar as desired.
• Divide the curry among bowls. Top as desired with bamboo shoots (optional), 1/4 thinly sliced red onion, a small handful of roughly chopped fresh basil, cilantro sprigs (optional), and bean sprouts (optional). Serve with lime wedges and jasmine rice.