Thai Green Curry with Duck

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Thai Green Curry with Duck

Thai Green Curry with Duck

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.

Serves 4

Prep Time 35 min

Total Time 35 min.

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 tablespoon 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

Cooking Directions

Step 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.

Step 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.

Step 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.


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