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    You are in: Home / Recipes / Salmon & Eggplant Curry Recipe
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    Salmon & Eggplant Curry

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Manami's Note:

    From EatingWell: July/August 2009 Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime. We love the flavor of Thai yellow curry paste in this dish, but any type of curry paste can be used—be sure to taste as you go because curry blends vary in flavor and heat. If you don't have curry paste, curry powder works well here. Serve with fragrant brown rice, such as basmati or jasmine.;) Posting as a request .http://www.eatingwell.com/recipes/salmon_eggplant_curry.html

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large skillet over medium heat.
    2. 2
      Add curry paste (or powder) and garlic and cook, stirring, until fragrant, about 1 minute.
    3. 3
      Add eggplant and cook, stirring, until the eggplant is coated with the curry mixture, about 2 minutes.
    4. 4
      Add coconut milk, fish sauce and brown sugar to the pan; bring to a boil; stir in salmon and snow peas.
    5. 5
      Reduce heat to a simmer, cover and cook, stirring occasionally, until the salmon is cooked through and the peas are tender-crisp, about 5 minutes.
    6. 6
      Remove from heat; stir in basil and lime juice.

    Ratings & Reviews:

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    Nutritional Facts for Salmon & Eggplant Curry

    Serving Size: 1 (344 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 239.2
     
    Calories from Fat 71
    29%
    Total Fat 7.9 g
    12%
    Saturated Fat 0.9 g
    4%
    Cholesterol 59.1 mg
    19%
    Sodium 544.6 mg
    22%
    Total Carbohydrate 18.0 g
    6%
    Dietary Fiber 6.9 g
    27%
    Sugars 7.9 g
    31%
    Protein 25.8 g
    51%

    The following items or measurements are not included:

    yellow curry paste

    yellow curry paste

    light coconut milk

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