Salmon Eggplant Curry
Ingredients
- 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
- ½ cup chopped fresh basil
- 3 tablespoons lime juice
Organization Tags
Tags easily organize your Recipe Library
Comments