Salmon & Eggplant Curry
Ready In: 35 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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