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Thai Green Curry
Thai Green Curry
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. Enjoy this saucy curry with rice noodles or brown basmati rice and a glass of
sparkling wine.
Ingredients
400g boneless duck breast, (see Ingredient notes, below), skin removed
2 teaspoons canola oil
400g 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 tablespoons 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
Preparation
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.
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
Per serving: 273 calories; 9 g fat (4 g sat, 2 g mono); 103 mg cholesterol; 26 g carbohydrates;
24 g protein; 7 g fiber; 200 mg sodium; 650 mg potassium.
Nutrition Bonus: Vitamin C (480% daily value), Vitamin A (100% dv), Iron (25% dv),
Potassium (19% dv).
1 Carbohydrate Serving