Thai · Dinner
Duck Curry with Grapes and Pineapple (Low-Calorie)
Duck breast simmered in a light red curry sauce built on reduced-fat coconut milk, sweetened naturally with grapes and pineapple, and balanced with fish sauce and lime. The skin is removed before cooking to cut fat, keeping the dish rich-tasting but far leaner than a standard version. Served over jasmine rice with basil.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
383Calories
26.2gProtein
10.8gFat
41.2gCarbs
13.4gSugar
2.9gFiber
621mgSodium
74mgChol
4.8gSat Fat
650mgPotassium
45mgCalcium
2.3mgIron
0.8mcgVitamin B12
22mgVitamin C
low-calorie
gluten-free
low-cholesterol
low-calorie
Instructions
1
Prep
Trim all visible fat and skin from the duck breast on a cutting board, then slice the meat into thin strips about 1/4 inch thick.
2
Sear
Heat a nonstick skillet over medium-high with no added oil and sear the duck strips for 2 minutes per side until browned at the edges and just cooked through.
3
Bloom
Add the red curry paste to the same skillet over medium heat and stir for 30 seconds until the paste turns darker and smells toasted.
4
Simmer
Pour in the light coconut milk, chicken stock, grapes, and pineapple, stirring to loosen the paste. Simmer over medium-low heat for 8 minutes until the fruit softens and sauce thickens.
5
Return
Add the duck strips back to the skillet and simmer over low heat for 4 minutes until the duck is tender when pressed with a fork.
6
Finish
Stir in the fish sauce and lime juice, taste, and adjust seasoning with additional lime juice if needed.
7
Plate
Spoon the curry over the jasmine rice in a shallow bowl, scatter the basil and chili on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g skinless duck breast, trimmed of visible fat
- 2 tbsp2 tbsp red curry paste
- 1 cup240ml light coconut milk
- 2 tsp2 tsp fish sauce
- 1/2 cup70g seedless grapes, halved
- 2/3 cup110g fresh pineapple chunks
- 4 tbsp60ml chicken stock, low-sodium
- 2 tsp2 tsp lime juice
- 44 fresh basil leaves
- 2 tsp2 tsp fresh chili (optional, to taste)
- 1 cup190g jasmine rice, cooked
