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Ingredients

• 12 ounces boneless duck breast (see Ingredient notes, below), skin removed
• 2 teaspoons canola oil
• 1 pound eggplant, diced
• 2 bell peppers, red and/or yellow, cut into 1-inch pieces
• 1 cup reduced-sodium chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon green curry paste (see Ingredient notes)
• 1 tablespoon fish sauce (see Ingredient notes), optional
• 1 tablespoon lime juice
• 1/2 cup sliced fresh basil

Description

Thai Green Curry With Duck - The Huffington Post

Kitchen Daily