Thai Green Curry With Duck

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Eatingwell

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Steps

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Cut duck breast crosswise into -inch thick strips.

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Heat oil in a dutch oven over high heat until shimmering but not smoking.

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Cook duck , in a single layer , stirring once , until beginning to brown , about 1-3 minutes.

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Transfer duck to a plate.

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To the drippings in the pan , add the eggplant , bell peppers , coconut milk , broth , brown sugar , curry paste , fish sauce , and lime juice.

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Bring to a boil , stirring.

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Decrease heat to a simmer.

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Cover and cook , stirring occasionally , 8-10 minutes , until vegetables are tender.

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Return duck to pan.

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Stir to coat with the sauce.

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Cook until heated through , about 1 minute.

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Remove from heat.

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Stir in fresh basil and serve immediately over or with brown basmati rice.

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Ingredients

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boneless duck breasts, canola oil, eggplant, red peppers, light coconut milk, reduced-sodium chicken broth, brown sugar, green curry paste, fish sauce, lime juice, fresh basil