Thai Green Curry With Duck |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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EatingWell 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 1/4-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.
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