Salmon & Eggplant Curry

Name: 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; 1/2 cup chopped fresh basil; 3 tablespoons lime juice

Salmon & Eggplant Curry was pinched from <a href="http://www.eatingwell.com/recipes/salmon_eggplant_curry.html" target="_blank">www.eatingwell.com.</a>

"Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime. We love the flavor of Thai yellow curry paste in this dish, but any type of curry paste can be used—be sure to taste as you go because curry blends vary in flavor and heat. If you don't have curry paste, curry powder works well here. Serve with fragrant brown rice, such as basmati or jasmine...."

INGREDIENTS

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1 tablespoon canola oil

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1 tablespoon plus 1 teaspoon Thai yellow curry paste, (see Shopping Tip) or 1 teaspoon curry powder, or to taste

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2 cloves garlic, minced

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1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes

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1 14-ounce can “lite” coconut milk

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1 tablespoon plus 1 teaspoon fish sauce, (see Note)

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1 tablespoon light brown sugar

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1 pound skinned salmon fillet, preferably wild Pacific (see Note), cut into 1-inch pieces

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2 cups sugar snap peas, trimmed

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1/2 cup chopped fresh basil

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3 tablespoons lime juice

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