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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck breast	12	ounces	boneless	418.4385	0.0	67.5285	14.4582
canola oil	2	teaspoons		79.56	0.0	0.0	9.0
eggplant	1		diced	-	-	-	-
red pepper	2		cut	2.5	0.5506	0.1169	0.0275
coconut milk	1	cup		552.0	13.296	5.496	57.216
chicken broth	1	cup	reduced sodium	-	-	-	-
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
green curry paste	1	tablespoon		-	-	-	-
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
basil	1/2	cup	sliced	2.76	0.318	0.37799999999999995	0.0768

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.