Thai Green Curry with Duck
Elevate your dinner table with the exotic flavors of Thai Green Curry with Duck—an aromatic and indulgent dish that blends tender, crispy-skinned duck breast with the vibrant heat of green curry paste. Simmered in creamy coconut milk, this curry is infused with the bold flavors of Kaffir lime leaves, Thai basil, and a touch of palm sugar for perfect balance. Packed with hearty baby eggplants and crunchy bamboo shoots, this recipe offers a delightful textural contrast with every bite. Ready in just 45 minutes, this curry is ideal for impressing guests or treating yourself to a weeknight indulgence. Serve it over fragrant jasmine rice for a complete meal that brings the taste of Thailand straight to your kitchen. Keywords: Thai green curry with duck, green curry paste, coconut milk curry, Thai basil, exotic dinner recipe.
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Recipe Information
Ingredients
- 500 g duck breast
- 3 tbsp Thai green curry paste
- 400 ml coconut milk
- 200 ml chicken stock
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 150 g baby eggplants
- 100 g bamboo shoots
- 4 leaves Kaffir lime leaves
- 20 g Thai basil leaves
- 2 pieces red chili (sliced)
- 2 tbsp vegetable oil
- 200 g jasmine rice (for serving)
Instructions
Begin by preparing the duck breast. Score the skin with a sharp knife in a crosshatch pattern, being careful not to cut into the meat. Season lightly with salt.
Heat a large skillet or frying pan over medium heat and place the duck breasts skin-side down. Cook for 6-8 minutes until the skin is golden and crispy. Flip and sear the meat side for another 2 minutes. Remove from the pan and set aside to rest. Once cooled, slice the duck into thin strips.
In a large saucepan or wok, heat the vegetable oil over medium heat. Add the Thai green curry paste and stir for about 1-2 minutes until fragrant.
Pour in the coconut milk, stirring to combine with the paste. Add the chicken stock, fish sauce, and palm sugar. Bring the mixture to a simmer.
Add the baby eggplants, bamboo shoots, and Kaffir lime leaves. Simmer gently for 10-12 minutes until the vegetables are tender.
Stir in the sliced duck meat and let it heat through in the curry for about 3-4 minutes. Taste and adjust seasoning with additional fish sauce or sugar, if necessary.
Turn off the heat and add the Thai basil leaves and sliced red chilies. Stir to combine.
Serve hot over steamed jasmine rice, garnished with extra basil leaves or chili slices, if desired.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 12.8 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 51 mg | 4% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
