HUON Salmon and Eggplant Curry

Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime

Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime

Recipe obtained from: EatingWell:  July/August 2009

NGREDIENTS

  • 1 tablespoon canola oil
  • 1 tablespoon plus 1 teaspoon Thai yellow curry paste, or 1 teaspoon curry powder, or to taste
  • 2 cloves garlic, minced
  • 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
  • 1 14-ounce can “lite” coconut milk
  • 1 tablespoon plus 1 teaspoon fish sauce
  • 1 tablespoon light brown sugar
  • 1 pound 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

PREPARATION

  1. 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.
  2. 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 the heat. Stir in basil and lime juice.

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