Thai Green Curry With Duck

1. 1

   Cut duck breast crosswise into 1/4-inch thick strips.

2. 2

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

3. 3

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

4. 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. 5

   Bring to a boil, stirring.

6. 6

   Decrease heat to a simmer; cover and cook, stirring occasionally, 8-10 minutes, until vegetables are tender.

7. 7

   Return duck to pan; stir to coat with the sauce; cook until heated through, about 1 minute.

8. 8

   Remove from heat; stir in fresh basil and serve immediately over or with brown basmati rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.