salmon & eggplant curry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of salmon & eggplant curry calories by ingredient
Introduction
Delicious dish from Eating Well magazineTotal time involved-35 min
Wonderful served over brown basmati rice-not included in calorie count
Great source of potassium! Delicious dish from Eating Well magazine
Total time involved-35 min
Wonderful served over brown basmati rice-not included in calorie count
Great source of potassium!
Number of Servings: 4
Ingredients
-
1 TBS canola oil
1 TBS + 1 tsp Thai yellow curry paste (or 1 tsp curry powder)
2 cloves garlic, minced
1 med eggplant (about 1 lb) cut into 1/2" cubes
1 14oz can "lite" coconut milk
1 TBS + 1 tsp fish sauce
1 TBS brown sugar
1 lb skinned salmon filet(preferably wild Pacific) cut into 1" pieces
2 C. sugar snap peas
1/2 C chopped fresh basil
3 TBS lime juice
Directions
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.