Fish

salmon and eggplant curry is for Dinner.

salmon and eggplant curry takes several minutes to prepare.

salmon and eggplant curry takes several minutes to cook.

salmon and eggplant curry makes 4 servings.

The ingredients for salmon and eggplant curry are:

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

Here is how you make salmon and eggplant curry:

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: 4Recipe submitted by SparkPeople user WINKERDINK.

The nutritional information for salmon and eggplant curry is:

• 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