Thai Green Curry With Duck

EatingWell

• Ready In: 1 hr
• Serves: 4

Ingredients

• 12  ounces boneless duck breasts, skin removed
• 2  teaspoons canola oil
• 1  lb eggplant, diced
• 2  red peppers, cut into 1-inch pieces
• 1  cup light coconut milk
• 1  cup reduced-sodium chicken broth
• 2  tablespoons brown sugar
• 1  tablespoon green curry paste
• 1  tablespoon fish sauce
• 1  tablespoon lime juice
• 1⁄2 cup  sliced fresh basil

Directions

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.