If you like Thai food you'll probably enjoy this dish! Feel free to use whatever kind of curry you like.
1 tablespoon canola oil
1 tablespoon plus 1 teaspoon Thai yellow curry paste (see Shopping Tip) 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 (see Note)
1 tablespoon light brown sugar
1 pound skinned salmon fillet, preferably wild Pacific (see Note), cut into 1-inch pieces
2 cups sugar snap peas, trimmed
1/2 cup chopped fresh basil
3 tablespoons lime juice
1 tablespoon plus 1 teaspoon Thai yellow curry paste (see Shopping Tip) 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 (see Note)
1 tablespoon light brown sugar
1 pound skinned salmon fillet, preferably wild Pacific (see Note), cut into 1-inch pieces
2 cups sugar snap peas, trimmed
1/2 cup chopped fresh basil
3 tablespoons lime juice
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.
Posts
