Duck Thai curry with fresh coconut and lemongrass infused rice
Ramona's Cuisine
Ramona's Cuisine

Duck Thai curry with fresh coconut and lemongrass infused rice

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Ingredients

  • For the rice
  • 300 g basmati rice (or jasmine rice)
  • 150 ml coconut water
  • 1 tsp coconut cream
  • 1/2 tsp mustard seeds
  • 1/2 red chili (finely chopped)
  • 1/2 stick lemongrass
  • 1 tbsp coconut (desiccated)
  • pepper (freshly ground)
  • coriander (fresh, to sprinkle over)
  •  
  • For the curry
  • 1 duck crown (or 4 duck breasts)
  • 300 g green beans (French version)
  • 1 tbsp Thai curry powder
  • 2/3 can coconut milk
  • 1 stick lemongrass
  • 4 cloves garlic
  • 3-6 shallots (depending on size)
  • 1 knob ginger (fresh)
  • 1/2 lemon juice (to squeeze right at the end)
  • 1-2 red chili
  • 1/2 lichées (tinned, with 3-4 tbsp of its juice, optional)

Instructions

    1. Cook rice as per pack instructions. Use 150ml coconut water as part of the water. Make sure you follow the instructions but generally I cook this rice with less water as I like it fluffy not soggy in the slightest. I generally put one part of rice with one and a tiny bit of water. Just a touch over. Just as I cook it in this sushi rice.
    2. To the rice add a couple of tablespoons of coconut cream as well as 2 tablespoons of desiccated coconut and one de-seeded and finely chopped red chilly. Of course this is optional as you could have a plain rice to go along with this beautiful curry and it is as good.
    3. While the rice is cooking, start cooking the curry. Simply place a deeper pan on medium heat.
    4. Add the diced duck meat along with the chopped shallots into this pan. No need for oil since duck is quite fatty itself. Add 50ml water to get it started if you wish and cover. Cook for 10 minutes or so.
    5. While the meat is cooking and begins to smell unbelievably good, chop and prepare all the other ingredients. The only ingredient that needs a special treatment is the lemon grass. I love this flavour so much that I can't do with adding it to the curry and then removing it later. I smash it in a mortar with the pestle and get it as smashed as possible. I love the flavour and it is also a fab fiber source. I might be wrong but that's how it appears to me. ?
    6. Add the roughly chopped green beans to the meat and cook for 2-3 min covered. I like my beans a little crunchy - cook for longer if you want them really soft.
    7. Remove the lid and add the grated ginger, the pestled lemon grass, coconut cream, curry powder, garlic, chilly and the lichées if you choose to add. Cook for a further 5-6 min uncovered on medium heat.
    8. Garnish with some coriander leaves and serve on that lovely fluffy coconuty rice.
    9. A M A Z I N G! Enjoy this really lovely duck curry dish!

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