Ingredients : Thai Green Curry with Duck
- 12 ounces boneless duck breast (see Ingredient notes, below), skin removed
- 1 tablespoon lime juice
- 1 pound eggplant, diced
- 1 cup reduced-sodium chicken broth
- 2 tablespoons brown sugar
- 2 teaspoons canola oil
- 1 cup 'lite' coconut milk
- 1 tablespoon green curry paste (see Ingredient notes)
- 1/2 cup sliced fresh basil
- 2 bell peppers, red and/or yellow, cut into 1-inch pieces
- 1 tablespoon fish sauce (see Ingredient notes) (optional)
Cooking : Thai Green Curry with Duck
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Cut duck breast crosswise into 1/4-inch-thick strips. Heat oil in a Dutch oven or large straight-sided skillet over high heat until shimmering but not smoking. Cook the duck, in a single layer, stirring once, until beginning to brown, 1 to 3 minutes. Transfer to a plate.
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Add eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce (if using) and lime juice to the pan. Bring to a boil, stirring. Reduce heat to a simmer, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
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Return the duck to the pan; stir to coat with the sauce and cook until heated through, about 1 minute. Remove from heat; stir in basil and serve immediately.
Ref : food.yahoo.com
