Thai Green Curry with Duck

http://www.eatingwell.com/recipes/thai_green_curry_with_duck.html

From EatingWell:  December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

Thai green curry paste is a quick trick for turning a simple dish into an exotic concoction. Go easy on the spice mixture at first--it's kickin' hot. Once you get the hang of it, you can adjust it to your taste. Make It a Meal: Enjoy this saucy curry with rice noodles or brown basmati rice and a glass of sparkling wine.

4 servings, 1 1/2 cups each | Active Time: 35 minutes | Total Time: 35 minutes

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 “lite” coconut milk
• 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

Preparation

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.

Nutrition

Per serving : 273 Calories; 9 g Fat; 4 g Sat; 2 g Mono; 103 mg Cholesterol; 26 g Carbohydrates; 24 g Protein; 7 g Fiber; 200 mg Sodium; 650 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 other carb, 3 lean meat

Tips & Notes

• Ingredient Notes: Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. They can be found in most supermarkets in the poultry or specialty-meat sections or online at www.mapleleaffarms.com or www.dartagnan.com.
• Green curry paste: A fiery and moist mixture of green chiles and Thai seasonings, such as lemongrass and galangal, is available in the Asian section of large supermarkets. Red curry paste can be substituted.
• Fish sauce: A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.