Red Curry with Seared Duck Breast
In Denmark we often had curries, but I have never had fresh bamboo shoots before moving to the States. Knowing how good fresh poached bamboo shoot tastes, I will never go back to the ones you can buy canned in the stores. They don't have the soft texture and sweet taste.
This is my take on a red duck curry.
Serves 2-3
Ingredients:
- 1 duck breast, seared and roasted
- 1 red or yellow pepper
- ½ fresh poached bamboo shoot, thinly sliced (can be substituted with canned bamboo shoot)
- 1 can baby corn (or fresh), cut bite sized
- 150 g mushrooms, sliced
- 1 can coconut milk
- 1 teaspoon sugar
- 1 teaspoon fish sauce
- 1 handful sweet basil leaves
- 8 lychee fruits
- 1 jalapeño, sliced thinly for topping
- vegetables oil for cooking
Curry Paste:
- 2 dried red chili peppers
- 1 fresh red chili pepper
- ¼ red onion
- 3 teaspoons lemongrass (minced or paste)
- 1-inch (3 cm) ginger, peeled and sliced
- 4 garlic gloves
- 7 black peppercorns
- 3 teaspoons ground coriander
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon fish sauce
- 1-2 teaspoons sugar
Directions:
Make the curry paste, by blending all the ingredients in a mini blender until you have a smooth paste.
Chop all the vegetables in bite sized pieces, and set them aside.
Heat some vegetable oil in a wok, add the curry paste and cook until fragrant. Add vegetables, a little at a time, so the wok don't cool down.
Add sugar, coconut milk and fish sauce. Let the sauce thicken a bit while simmering. Season the sauce with fish sauce, pepper and sugar.
Just before serving, add the lychee fruits and basil leaves.
Serve the curry over rice and thinly sliced duck breast.
Enjoy!
