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20 minute dinner recipes

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Thai Green Curry with Duck

http://www.eatingwell.com/recipes/thai_green_curry_with_duck.html

From EatingWell:  December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

4 servings, 1 1/2 cups each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition

Per serving : 273 Calories; 9 g Fat; 4 g Sat; 2 g Mono; 103 mg Cholesterol; 26 g Carbohydrates; 24 g Protein; 7 g Fiber; 200 mg Sodium; 650 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 other carb, 3 lean meat

Tips & Notes