Thai Green Curry With Duck

Recipe by ratherbeswimmin


Top Review by Satyne

This was a lovely meal that had my partner licking the plate! I think I used too much eggplant, so we did tweak the sauce qty a little bit to make it saucy enough, but no major changes. My first time cooking duck and it seems to have gone well. I got about 6 servings out of this dish, including the rice. Thanks for a great dinner.

Ingredients Nutrition


  1. Cut duck breast crosswise into ¼-inch thick strips.
  2. Heat oil in a Dutch oven over high heat until shimmering but not smoking.
  3. Cook duck, in a single layer, stirring once, until beginning to brown, about 1-3 minutes; transfer duck to a plate.
  4. To the drippings in the pan, add the eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce, and lime juice.
  5. Bring to a boil, stirring.
  6. Decrease heat to a simmer; cover and cook, stirring occasionally, 8-10 minutes, until vegetables are tender.
  7. Return duck to pan; stir to coat with the sauce; cook until heated through, about 1 minute.
  8. Remove from heat; stir in fresh basil and serve immediately over or with brown basmati rice.

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