salmon & eggplant curry
- Number of Servings: 4
Ingredients
1 TBS canola oil1 TBS + 1 tsp Thai yellow curry paste (or 1 tsp curry powder)2 cloves garlic, minced1 med eggplant (about 1 lb) cut into 1/2" cubes1 14oz can "lite" coconut milk1 TBS + 1 tsp fish sauce1 TBS brown sugar1 lb skinned salmon filet(preferably wild Pacific) cut into 1" pieces2 C. sugar snap peas1/2 C chopped fresh basil3 TBS 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 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.
Makes 4 servings, about 1 1/4 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user WINKERDINK.
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.
Makes 4 servings, about 1 1/4 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user WINKERDINK.
Nutritional Info Amount Per Serving
- Calories: 336.2
- Total Fat: 14.4 g
- Cholesterol: 80.5 mg
- Sodium: 777.9 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 5.6 g
- Protein: 32.5 g
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