Ingredients for Thai Green Curry With Duck
- Boneless Duck Breasts
- Canola Oil
- 1 medium eggplant, diced
- Red Peppers
- Light Coconut Milk
- Reduced Sodium Chicken Broth
- 1 tablespoon brown sugar
- Green Curry Paste
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1/4 cup fresh basil leaves
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How to Make Thai Green Curry With Duck
- Cut 1 lb duck breast crosswise into 1/2-inch thick strips.
- Heat 2 tablespoons vegetable oil in a Dutch oven over high heat until shimmering but not smoking.
- Add duck strips in a single layer and cook, stirring once, until beginning to brown, about 1-3 minutes per side.
- Transfer duck to a plate and set aside.
- To the drippings in the pan, add 1 medium diced eggplant, 1 red bell pepper and 1 green bell pepper thinly sliced, 1 (13.5 ounce) can full-fat coconut milk, 1/2 cup chicken or vegetable broth, 1 tablespoon brown sugar, 4 tablespoons green curry paste, 2 tablespoons fish sauce, and 1 tablespoon lime juice.
- Bring to a boil, stirring constantly.
- Reduce heat to a simmer, cover, and cook for 8-10 minutes, or until vegetables are tender, stirring occasionally.
- Return the duck to the pan.
- Stir to coat the duck with the sauce.
- Cook until heated through, about 1 minute.
- Remove from heat and stir in 1/4 cup fresh basil leaves.
- Serve immediately over cooked brown basmati rice.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
48g
Fat
14g
Carbs
6g
