This duck Thai curry is one of those 100% homemade dishes and it will make you very proud once is finished and ready to be tucked in.
It is not one of those made with supermarket readymade jar sauce/paste, so, NO shortcuts! Super homemade whole-cooked from scratch!
Despite that there are no shortcuts used, you will be so surprised by how easy and quick this is to make.
duck Thai curry?
And, yes, It is a duck, it is curry, it is Thai and therefore it is scrumptiously deliriously delicious. It’s yummy and only a curry lover would know what I mean?
I do love❤️ my curries and you either guessed that or may even know it if you know me. No, but seriously now, how many people that you know, don’t like a good old curry?
Oh, wait. I do actually know one person☝️! A single person, from a great portfolio of people that I happen to know, that doesn’t like curry. Exception, I know!
If you ask me, I have not emphasized enough to him how much he’s missing out. The bad experience he says and I believe him, but still, perhaps give it another try, another chance…. ?! ? I’m still working on it. ?
Well, this duck Thai curry is actually so delicious that no one could resist it.
It can be served as a dinner or lunch and will be on your table a lot quicker than you’ve ever thought.
My cooking times sometimes might come across a bit shorter than the dish may actually take you to cook or if trying to put all cooking and preparations time head to head but that is because I always do things in parallel. While the rice is cooking I simultaneously do some chopping and I put the meat for cooking for example so it’s three things done at the same time. Although sometimes timing is important, when you want your dish 100% well cooked and prepared, you want it to come out delicious and time is not the most important aspect. Also, the time will vary if it is the first time you are making the dish.
If you want some tips on how to cook the rice please see my sushi cake recipe – I cook the basmati or the jasmine rice exactly the same.
I can tell you now on this duck Thai curry that the outcome is delicious so that is all it matters for now.
Here is this lovely recipe, let’s get started, shall we?
Oh, and if you are a curry lover, here are some more curry recipes you might want to try 😉 :
- Delicious and super healthy Lamb Curry – a real hottie
- Vegetarian Thai curry on egg-fried rice
- Ox tongue curry
- Red split lentil curry (dhal)
- Red lentil dhal with coconut milk and quail eggs
- Squid curry with turmeric rice
Duck Thai Curry With Fresh Coconut And Lemongrass Infused Rice
- chopping board
For the rice:
- 300 g rice (10.58 oz) (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 (10.5 oz) (French version)
- 1 tbsp Thai curry powder
- 1/2 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
- 4-5 lychees (tinned, with 3-4 tbsp of its juice, optional)
- 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.
- 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 plain rice to go along with this beautiful curry and it is as good.
- While the rice is cooking, start cooking the curry. Simply place a deeper pan on medium heat.
- 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.
- While the meat is cooking and begins to smell unbelievably good, chop and prepare all the other ingredients. The only ingredient that needs special treatment lemongrass. 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 fibre source. I might be wrong but that's how it appears to me. ?
- 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.
- Remove the lid and add the grated ginger, the pestled lemongrass, 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.
- Garnish with some coriander leaves and serve on that lovely fluffy coconutty rice.
- A M A Z I N G! Enjoy this really lovely duck curry dish!