Main Dishes

Duck Thai curry with fresh coconut and lemongrass infused rice

Ramona's Cuisine
August 23, 2018
39

Duck & curry, what a pleasant combination. Taste this duck Thai curry, seasoned with fresh coconut and lemongrass infused crunchy rice.

4 people
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)
to taste pepper (freshly ground)
to taste coriander (fresh, to sprinkle over)
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. 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...

See the full directions on my site
Nutritions

Calories
1982

Sodium
508mg
21% DV

Fat
66g
102% DV

Protein
39g
78% DV

Carbs
310g
105% DV

Fiber
24g
99% DV