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Salmon and Eggplant Curry

  • 4servings
  • 35minutes
  • 332calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Iodine, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) canola oil

  2. 1 tablespoon(s) Thai yellow curry paste , or to taste

  3. 1 teaspoon(s) Thai yellow curry paste or 1 teaspoon curry powder

  4. 2 clove(s) garlic , minced

  5. 1 medium (about 1 pound) eggplant , cut into 1/2-inch cubes

  6. 1 can(s) (14-ounce) "lite" coconut milk

  7. 1 tablespoon(s) fish sauce (see Tips & Techniques)

  8. 1 teaspoon(s) fish sauce

  9. 1 tablespoon(s) light brown sugar

  10. 1 pound(s) skinned salmon fillet , preferably wild Pacific (see Tips & Techniques), cut into 1-inch pieces

  11. 2 cup(s) sugar snap peas , trimmed

  12. 1/2 cup(s) chopped fresh basil

  13. 3 tablespoon(s) lime juice

Instructions Jump to Ingredients ↑

  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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