This duck Thai curry recipe makes 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 with very simple ingredients that are easy to procure!
Despite that there are no shortcuts used, you will be so surprised by how easy and quick this duck Thai curry recipe 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 in general and you either guessed that or may even know it if you know me. No, but very serious 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 friends and people I happen to know, that doesn't like curry. He is an exception, I know!
If you ask me, I have not emphasized enough to him how much he's missing out on. The bad experience he said he's had in the past made him dislike curries. Well, I do believe him and I get it, 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 dinner/lunch table a lot quicker than you've ever thought it would.
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.
Thai Yellow Curry - a lot milder than the green or red curry - the ingredient that gives any Thai curry variety the characteristic yellow hue is of course the classic and amazing turmeric. Thai yellow curry combines a whole range of fragrant, fresh herbs and dried spices. There is not much chilli added to a yellow Thai curry hence the mildness.
Thai green curry - well, if you can handle some heat, then a green curry is the one to go for. It contains incredibly aromatic fresh ingredients like fresh green chillies, lime, coriander, kaffir, and Thai basil, This version is a super delicious Thai curry dish no matter what. The coconut milk comes in for flavour and depth but also to tone down the spiciness level. Green curries are usually the spiciest of all three colour Thai curries.
Thai red curries - are generally milder than the green and a little spicier than the yellow. The red colour in this Thai curry is given by the chillies in the paste. The fiery heat given by the chillies is again toned down by coconut milk. It can also be toned down by removing the seeds and the inner whitish nervures from the chillies and that will create a milder curry paste. Also, the type of chillies you chose will make a difference in the level of spiciness.
Absolutely yes! In fact, it will taste even better the next day. Just don't add the beans until you actually need to eat them so they do not get overcooked.
Yes! Freeze as soon it has cooled into airtight containers. It can be kept in the freezer for a month. Again, I would choose to add the beans when reheated but if you do not mind those being slightly overcooked then they can be added and frozen together.
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 and true favourite
- 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
- Red Thai curry paste - by Wok & Skillet
Duck Thai Curry With Fresh Coconut And Lemongrass Infused Rice
For the rice:
- 300 g rice (10.58 oz) (or jasmine rice)
- 150 ml coconut milk (5.07 fl oz) canned*
- 1 teaspoon coconut cream * a buttery layer topping the coconut milk
- 1 teaspoon mustard seeds best toasted in a pan
- 1/2 medium red chili (finely chopped)
- 1/2 stick lemongrass bruised and chopped
- 1 tablespoon coconut desiccated or fresh and grated
- ¼ teaspoon pepper freshly ground
- 10 sprigs coriander fresh, to sprinkle over
For the curry:
- 1 duck crown (or 4 duck breasts)
- 300 g green beans (10.6 oz)
- 1 tablespoon Thai curry powder
- 250 ml coconut milk ( 8.45 fl oz) * see recipe notes
- 1 stick lemongrass made into a paste
- 2 cloves garlic crushed and chopped
- 3-6 shallots (depending on size)
- 1 knob ginger (fresh - approx 1 inch or 2 cm)
- 1/2 medium lemon (to squeeze right at the end)
- 1-2 red chili
- 4-5 lychees (tinned, with 3-4 tablespoons of juice, optional)
- 1 teaspoon salt kosher or pink Himalayan
- Start by preparing all the ingredients by washing, chopping everything as needed. Set aside for later. In a pan toast two teaspoons of mustard seeds (you can use these untoasted too). Bruise and cut into 2-3 pieces one lemongrass stick.
Cooking the rice
- Cook rice as per pack instructions and here is how to cook the perfect rice for this curry. Use 150 ml coconut milk as part of the water. I cook this rice with less water as I like it nice ' n fluffy. Here is how I make the perfect rice for this curry. I use one part of rice with 1 ¼ water, cover it with a nice lid, place it on fire and when the water starts to boil, turn the heat all the way down and cook for 7 minutes. *note - I always use the same mug or cup to add both the rice and the water. So, for 1 cup of rice, you will use 1¼ cup of water.
- To the rice, just before starting to cook, add one or two tablespoons of coconut cream (from the thick cream topping the coconut milk) 2 tablespoons of desiccated coconut, the toasted mustard seeds and one de-seeded, finely chopped red chilly.
To make the curry
- While the rice is cooking, start cooking the curry. Simply place a deeper pan on medium heat.
- Into the pan add the diced duck meat along with the chopped shallots. No need for oil since the duck meat is quite fatty itself. Add 50ml (¼ cup) 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 is the 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 smashed as well as possible.
- 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 milk, curry powder, salt, garlic, pepper, chilly and lichées if you choose to add those. Cook for a further 5-6 min uncovered on medium heat. Covered or uncovered. Add the lemon juice, mix and turn the heat off.
- 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!