• 4servings
  • 35minutes
  • 273calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ounce(s) boneless duck breast , (see Ingredient notes, below), skin removed

  2. 2 teaspoon(s) canola oil

  3. 1 pound(s) eggplant , diced

  4. 2 bell peppers , red and/or yellow, cut into 1-inch pieces

  5. 1 cup(s) "lite" coconut milk

  6. 1 cup(s) reduced-sodium chicken broth

  7. 2 tablespoon(s) brown sugar

  8. 1 tablespoon(s) green curry paste , (see Ingredient notes)

  9. 1 tablespoon(s) fish sauce , (see Ingredient notes), optional

  10. 1 tablespoon(s) lime juice

  11. 1/2 cup(s) sliced fresh basil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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