Thai Green Curry With Duck

• 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

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.

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

Taken from www.food.com/recipe/thai-green-curry-with-duck-247621 (may not work)