Thai Green Curry With Duck
photo by Satyne
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 340.19 g boneless duck breasts, skin removed
- 9.85 ml canola oil
- 453.59 g eggplant, diced
- 2 red peppers, cut into 1-inch pieces
- 236.59 ml light coconut milk
- 236.59 ml reduced-sodium chicken broth
- 29.58 ml brown sugar
- 14.79 ml green curry paste
- 14.79 ml fish sauce
- 14.79 ml lime juice
- 118.29 ml sliced fresh basil
directions
- Cut duck breast crosswise into ¼-inch thick strips.
- Heat oil in a Dutch oven over high heat until shimmering but not smoking.
- Cook duck, in a single layer, stirring once, until beginning to brown, about 1-3 minutes; transfer duck to a plate.
- To the drippings in the pan, add the eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce, and lime juice.
- Bring to a boil, stirring.
- Decrease heat to a simmer; cover and cook, stirring occasionally, 8-10 minutes, until vegetables are tender.
- Return duck to pan; stir to coat with the sauce; cook until heated through, about 1 minute.
- Remove from heat; stir in fresh basil and serve immediately over or with brown basmati rice.
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Reviews
-
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.