Red Duck Curry with Spiced Rice

For the red duck curry, remove the skin from the duck meat and cut the meat into cubes.

Remove the solid part of the coconut milk from the can, melt it in a pan and roast the curry paste in it.

Pour in the remaining coconut milk.

Add duck meat, lemongrass and lime leaves, season with fish sauce and simmer slowly until soft.

Wash vegetables, peel carrots, remove stalks, chop vegetables if necessary and add to curry at the end of cooking time, season with fish sauce and sprinkle with chopped coriander greens.

For the spiced rice, steam basmati rice with the spices until soft and season with salt.

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