Prep 20 mins
Cook 15 mins
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
- 1 tablespoon canola oil
- 1 tablespoon thai yellow curry paste or 1 teaspoon curry powder, to taste
- 1 teaspoon thai yellow curry paste or 1 teaspoon curry powder, to taste
- 2 garlic cloves, minced
- 1 medium eggplant (about 1 pound)
- 1 (14 ounce) can light coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon fish sauce
- 1 tablespoon light brown sugar
- 1 lb skinned salmon fillet, preferably wild Pacific, cut into 1-inch pieces
- 2 cups sugar snap peas, trimmed
- 1⁄2 cup chopped fresh basil
- 3 tablespoons lime juice
- Heat oil in a large skillet over medium heat.
- Add curry paste (or powder) and garlic and cook, stirring, until fragrant, about 1 minute.
- Add eggplant and cook, stirring, until the eggplant is coated with the curry mixture, about 2 minutes.
- Add coconut milk, fish sauce and brown sugar to the pan; bring to a boil; stir in salmon and snow peas.
- 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.
- Remove from heat; stir in basil and lime juice.