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Thai Green Curry with Duck

Thai Green Curry with Duck
This Recipe Is:

WebMD Recipe from EatingWell.com

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
Prep: 35 minutes | Total Time: 35 minutes
  • 12 ounces
    boneless duck breast, (see Ingredient notes, below), skin removed
  • 2 teaspoons
    canola oil
  • 1 pound
    eggplant, diced
  • 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
Instructions
  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.

 

Tip

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.

Nutritional Information

Makes: 4 servings, 1 1/2 cups each
  • Calories229
  • Fat8 g
    • Saturated fat4 g
  • Cholesterol91 mg
  • Carbohydrates18 g
    • Dietary fiber5 g
  • Protein21 g
  • Sodium294 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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