Thai Green Curry With Duck

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut duck breast crosswise into ¼-inch thick strips.
  • Heat oil in a Dutch oven over high heat until shimmering but not smoking.
  • Cook duck, in a single layer, stirring once, until beginning to brown, about 1-3 minutes; transfer duck to a plate.
  • To the drippings in the pan, add the eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce, and lime juice.
  • Bring to a boil, stirring.
  • Decrease heat to a simmer; cover and cook, stirring occasionally, 8-10 minutes, until vegetables are tender.
  • Return duck to pan; stir to coat with the sauce; cook until heated through, about 1 minute.
  • Remove from heat; stir in fresh basil and serve immediately over or with brown basmati rice.
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