Thai Red Duck Curry

INGREDIENTS

• For Curry Paste:
• 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
• 1 to 2 dried Thai red chiles or other hot chile (optional, to taste)
• 2 medium shallots, halved
• 8 garlic cloves
• 1 2-inch piece ginger, peeled and coarsely chopped
• 1/4 cup chopped cilantro stems
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 2 teaspoons red curry powder
• For Soup:
• 2 tablespoons vegetable oil
• 2 14-ounce cans unsweetened coconut milk
• 2 cups low-sodium chicken broth
• 1 1/2 pounds duck legs (about 4) or duck breasts (substitute chicken if desired)
• 1 tablespoon fish sauce (or more to taste)
• 1 tablespoon soy sauce (or more to taste)
• 1/2 tablespoon light brown sugar (or to taste)
• 1 cup pineapple chunks, from about 1/4 fresh pineapple
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, seeded and thinly sliced
• Toppings:
• bamboo shoots (optional)
• 1/4 red onion, thinly sliced
• small handful fresh basil leaves, roughly chopped
• cilantro sprigs (optional)
• bean sprouts (optional)
• Lime wedges
• Jasmine rice, for serving