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.
Prep Time:
35 mins
Total Time:
35 mins
Servings:
4 servings, 1 1/2 cups each
Ingredients
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12 ounces boneless duck breast, (see Ingredient notes, below), skin removed
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2 teaspoons canola oil
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1 pound eggplant, diced
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2 bell peppers, red and/or yellow, cut into 1-inch pieces
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1 cup lite coconut milk
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1 cup reduced-sodium chicken broth
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2 tablespoons brown sugar
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1 tablespoon green curry paste, (see Ingredient notes)
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1 tablespoon fish sauce, (see Ingredient notes), optional
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1 tablespoon lime juice
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1/2 cup sliced fresh basil
Directions
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:
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 information
Calories 273, Total Fat 9 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Cholesterol 103 mg, Sodium 200 mg, Carbohydrate 26 g, Fiber 7 g, Protein 24 g, Potassium 650 mg. Daily Values: Vitamin A 100%, Vitamin C 480%, Iron 25%. Exchanges: Vegetable 2,Other Carbohydrate 1,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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