Salmon & Eggplant Curry Recipe

Name: Salmon & Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oil in a large skillet over medium heat.
2
Add curry paste (or powder) and garlic and cook, stirring, until fragrant, about 1 minute.
3
Add eggplant and cook, stirring, until the eggplant is coated with the curry mixture, about 2 minutes.
4
Add coconut milk, fish sauce and brown sugar to the pan; bring to a boil; stir in salmon and snow peas.
5
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.
6
Remove from heat; stir in basil and lime juice.

775

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Salmon & Eggplant Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon & Eggplant Curry

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