Thai Green Curry with Duck

Thai Green Curry with Duck

1 Review
From the EatingWell Kitchen

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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
  • ½ cup sliced fresh basil


  • Active

  • Ready In

  1. Cut duck breast crosswise into ¼-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.
  • Ingredient Notes: Boneless duck breast halves range widely in weight, from about ½ 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 or
  • 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.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 230 calories; 8 g fat(4 g sat); 4 g fiber; 18 g carbohydrates; 21 g protein; 58 mcg folate; 91 mg cholesterol; 11 g sugars; 4 g added sugars; 2,170 IU vitamin A; 83 mg vitamin C; 34 mg calcium; 4 mg iron; 294 mg sodium; 462 mg potassium
  • Nutrition Bonus: Vitamin C (138% daily value), Vitamin A (43% dv), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1 other carb, 3 lean meat

Reviews 1

February 14, 2012
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By: nk.chiemelu
Okay dish I thought this was a pretty basic Thai recipe, really quick and easy to throw together. I'm a vegetarian so I used mock duck (Asian-style braised seitan) and doubled up on the veggies and coconut milk as well as the red curry. I would also recommend adding Thai holy basil to the dish.
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