Thai Duck and Coconut Infused Jasmine Rice

Hey guys

As I sit writing this I think look how far I’ve come in terms of culinary delights? I mean you’re looking at the girl who used to cook potato alphabet shapes at uni as a stable part of her weekly meals. Don’t get me wrong, potato alphabet shapes are still great but I feel they should be a treat rather than a regular carb. Although now I just want potato alphabet shapes.

I know a lot of my recipes recently have been rather oriental. I don’t know why this is… maybe it’s my pregnancy hormones or just my taste buds but we are definitely feeling Asian dishes recently. It could be because we were supposed to go Japan in January for Andy’s 30th birthday, but due to the pregnancy we had to delay/cancel the trip. Obviously we want our baby girl more than anything, but we were still gutted that we would not be visiting Japan.

When doing our weekly shop we picked up duck breasts in the special offers section and we both wanted to try a dish with duck in, but had no idea where to start. Duck is a meat I’m a big fan of and will often choose when in a restaurant/takeaway. It did not disappoint either when cooking this.

FYI I hold my hands up Andy grilled the duck as I cannot grill meat to save my life and he came into the kitchen and took over as soon as he realised this step was involved.

This Thai inspired dish does have chilli in, but it isn’t spicy it just enhances the flavour and I promise you will enjoy it along with the exotic rice.




– 2 x duck breasts
– 1 lime (grind and juice)
– 1 tbsp red Thai curry paste
– Jasmine Rice
– 125ml Coconut milk
– Frozen Peas
– 100g pineapple
– 1 tsp ready chopped chilli or half a chilli
– 1 red onion
– 1 tsp Coriander


1. Place your duck breasts in a plastic ziplock bag or between two sheets of clingfilm on a chopping board. Using a rolling pin, beat the breasts until they around 0.5cm thick.

2. Mix lime grind, lime juice and red curry paste. Place the duck breasts in a wide bowl or plate and cover with the lime mix. Leave to rest whilst you prepare the rice.

3. I used microwave pouches of Jasmine Rice (Available at Morrisons) and infused it with coconut milk. However if you want to use normal jasmine rice then place around a cup in a small pan with 150ml water and coconut milk. Bring the rice to a simmer, turn the heat down load and place a lid on the pan, cooking for a further 5 minutes. Then stir in the peas, turn off the heat and leave for 10 minutes – stirring every so often to ensure it doesn’t stick to the bottom of the pan.

If you are like me and picked up the microwave packets. Add the microwave rice to a small pan and add the coconut milk. You may need to bash the rice apart so it’s not in big clumps. Cook on medium heat for 5 minutes, stirring continuously and the rice will absorb the milk. Then add the peas and cook for a further 2-3 minutes before removing from the heat.

4. Heat a frying pan with a small amount of olive oil. When hot add both duck breasts and fry 3-5 minutes each side depending on how you like it.

5. Add chopped red onion, chilli pineapple and coriander to the rice and stir together. Heat it up on the hob for a few minutes to warm it through.

6. You can choose to slice your duck breast to serve or serve as a whole along with your rice. Don’t forget an extra lime wedge on the side.

Top tips: Supermarkets now sell coconut milk in pouches for less than a £1 so you don’t have to waste half a tin of coconut milk if you don’t plan on using it anytime soon.

Top tips: This recipe uses pineapple. I bought a pineapple stick from the snack section/sandwich section of the supermarket. This allowed less waste and was cheaper than buying a full pineapple.

Hope you enjoy

Katie xx


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I'm Kay, a 24 year old going on 40 Northerner and a new mum to baby Pip. I also love taking pictures of my food, singing along to musicals and my dog Ruben. I'm venturing into the unknown world of blogging, so please be kind.

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