Low Sodium Spicy Duck Curry

Dive into the bold and aromatic flavors of Low Sodium Spicy Duck Curry, a health-conscious twist on a classic Thai-inspired dish. Tender, bite-sized pieces of duck breast are simmered to perfection in a rich and creamy blend of unsweetened coconut milk and low-sodium chicken broth, enhanced with fragrant red Thai curry paste, fresh ginger, and a medley of warming spices like turmeric, coriander, and cumin. Crunchy vegetables like sliced carrots, red bell pepper, and broccoli florets add vibrant color, texture, and nutrition to the dish. With a hint of zesty lime juice and fresh herbs like basil and cilantro, this curry is bursting with well-balanced flavors while keeping sodium levels in check. Serve it over fluffy jasmine rice for a hearty, satisfying meal that’s perfect for spice lovers looking to enjoy a healthier take on duck curry.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb Duck breast, skinless and boneless
• 1 cup Coconut milk, unsweetened
• 1 cup Low-sodium chicken broth
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Red Thai curry paste (low sodium if available)
• 1 small Fresh red chili, chopped (optional, for extra heat)
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 tablespoon Fresh lime juice
• 1 teaspoon Fish sauce (low sodium or omit for strict low-sodium diets)
• 2 tablespoons Fresh basil leaves, chopped
• 2 tablespoons Cilantro, chopped
• 1 tablespoon Vegetable oil (or avocado oil)
• 1 medium Carrot, thinly sliced
• 1 medium Red bell pepper, thinly sliced
• 1 cup Broccoli florets
• 2 cups Cooked jasmine rice (optional, for serving)

Directions

Step 1

Pat the duck breasts dry with a paper towel and cut them into bite-sized pieces. Set aside.

Step 2

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 3

Add the chopped onion and cook for 3-4 minutes, or until softened and translucent.

Step 4

Add the garlic, ginger, and red chili (if using). Stir-fry for 1-2 minutes until aromatic.

Step 5

Stir in the red Thai curry paste, turmeric powder, ground coriander, and cumin. Cook for 1-2 minutes, allowing the spices to bloom.

Step 6

Add the duck pieces to the skillet and cook for 2-3 minutes, stirring frequently, until lightly browned on all sides.

Step 7

Pour in the coconut milk and low-sodium chicken broth. Stir to combine and bring the mixture to a gentle simmer.

Step 8

Add the sliced carrot, red bell pepper, and broccoli florets to the skillet. Cover and simmer for 15-20 minutes, or until the duck is tender and fully cooked, and the vegetables are soft.

Step 9

Stir in the fresh lime juice, fish sauce (if using), and chopped basil and cilantro. Adjust seasoning as needed.

Step 10

Serve the curry hot, optionally over a bed of cooked jasmine rice.

Nutrition Facts

Serving size	(1920.3g)

Amount per serving	% Daily Value*
Calories	1732.7

Total Fat 35.6g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat g
Cholesterol 362.9mg	0%
Sodium 915.8mg	0%
Total Carbohydrate 199.9g	0%
Dietary Fiber 14.5g	0%
Total Sugars 19.4g
Protein 153.6g	0%

Vitamin D 0IU	0%
Calcium 279.3mg	0%
Iron 23.3mg	0%
Potassium 2670.1mg	0%

*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.

Source of Calories

Fat: 18.5%

Protein: 35.4%

Carbs: 46.1%