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Thai Green Curry with Duck
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 12 ounces boneless duck breast (see Ingredient notes, below), skin removed
- 2 teaspoons canola oil
- 1 pound eggplant, diced
- 2 bell peppers, red and/or yellow, cut into 1-inch pieces
- 1 cup 'lite' coconut milk
- 1 cup reduced-sodium chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon green curry paste (see Ingredient notes)
- 1 tablespoon fish sauce (see Ingredient notes) (optional)
- 1 tablespoon lime juice
- 1/2 cup sliced fresh basil
Nutrition Info
Per Serving
- Calories: 221 kcal
- Carbohydrates: 20 g
- Dietary Fiber: 4 g
- Fat: 13 g
- Protein: 11 g
- Sugars: 12 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Cut duck breast crosswise into 1/4-inch-thick strips. Heat oil in a Dutch oven or large straight-sided skillet over high heat until shimmering but not smoking. Cook the duck, in a single layer, stirring once, until beginning to brown, 1 to 3 minutes. Transfer to a plate.
- Add eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce (if using) and lime juice to the pan. Bring to a boil, stirring. Reduce heat to a simmer, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
- Return the duck to the pan; stir to coat with the sauce and cook until heated through, about 1 minute. Remove from heat; stir in basil and serve immediately.
Yield: 4 servings
3. Still Hungry?
Thai green curry paste is a quick trick for turning a simple dish into an exotic concoction. Go easy on the spice mixture at first--it's kickin' hot. Once you get the hang of it, you can adjust it to your taste. Make It a Meal: Enjoy this saucy curry with rice noodles or brown basmati rice and a glass of sparkling wine.
Notes:
Ingredient Notes
Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. They can be found in most supermarkets in the poultry or specialty-meat sections or online at www.mapleleaffarms.com or www.dartagnan.com.
Green curry paste: A fiery and moist mixture of green chiles and Thai seasonings, such as lemongrass and galangal, is available in the Asian section of large supermarkets. Red curry paste can be substituted.
Fish sauce: A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.
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Wrong ingredients
Dokyar u - August 19, 2009 04:10:29 PM PSTWho is writing this recipie??????
You don\\'t use lime juice, bell pepper, or oil in green curry.Was this review helpful to you? Yes - No Report Abuse
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