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Thai Green Curry with Duck

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

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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.


Thai Green Curry with Duck

Makes: 4 servings, 1 1/2 cups each

Active Time:

Total Time:

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

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.

Tips & 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.

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.

Nutrition Bonus: Vitamin C (480% daily value), Vitamin A (100% dv), Iron (25% dv), Potassium (19% dv).

Carbohydrate Servings: 1

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


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