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Salmon & Eggplant Curry

http://www.eatingwell.com/recipes/salmon_eggplant_curry.html

From EatingWell:  July/August 2009

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.

4 servings, about 1 1/4 cups each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  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 the 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.

Nutrition

Per serving : 332 Calories; 15 g Fat; 6 g Sat; 4 g Mono; 53 mg Cholesterol; 21 g Carbohydrates; 28 g Protein; 6 g Fiber; 676 mg Sodium; 769 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 carbohydrate (other), 3 lean meat

Tips & Notes