Salmon & Eggplant Curry

Salmon & Eggplant Curry

8 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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  • 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 ½-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
  • ½ cup chopped fresh basil
  • 3 tablespoons lime juice


  • Active

  • Ready In

  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.
  • Shopping Tip: Yellow curry paste is an aromatic blend of Thai flavors that includes chiles, shallots, lemongrass, galangal, lime and turmeric. Look for it in jars or cans in the Asian section of the supermarket or Asian markets.
  • Ingredient Notes: Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch (
  • Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.
  • Kitchen Tip: To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 333 calories; 15 g fat(6 g sat); 5 g fiber; 22 g carbohydrates; 28 g protein; 42 mcg folate; 53 mg cholesterol; 9 g sugars; 3 g added sugars; 974 IU vitamin A; 19 mg vitamin C; 107 mg calcium; 2 mg iron; 676 mg sodium; 713 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 vegetable, ½ other carbohydrate, 3 lean meat

Reviews 8

August 04, 2015
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By: EatingWell User
Good in theory, but super bland As the recipe stands, this had no flavor. I had to add many additional seasonings, extra curry powder, extra garlic, etc. Pros: easy, healthy Cons: bland
June 01, 2014
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By: EatingWell User
Substitute for coconut milk I opened the can of coconut milk only to discover it was bad. Non fat Greek yogurt substituted just fine
January 22, 2013
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By: EatingWell User
Used bok choy instead of eggplant. My first time making a curry, delicious and easy!
August 11, 2011
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By: Barbara
Simple dish, incredible flavor! I enjoy browsing and trying new recipes so even if I really like the dish I seldom make it more than a couple of times. However, this is one of my favorites: so flavorful and fancy, while quick and easy. And definitely impressive to people who are not very accustomed to Thai/Asian cuisine! Overtime, I gave up adding the basil, either fresh or dried, as for me it made the whole dish bland and I kept adding the fish sauce and curry. It also tastes great without the lime, and with olive oil used to sautee the ingredients. One important thing: people are often hesitant to freeze the coconut milk, and so was I about putting the leftovers containing it in the freezer. But I tried and after defrosting it in a small sauce pan with little water, some fresh fish sauce and curry powder it tasted even better. The only thing is that I rarely have any leftovers...
May 07, 2011
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By: EatingWell User
Loved this Increased cooking time of eggplant to 10 minutes, added twice the lime juice and added scallops after the salmon was almost cooked. Now is it still low cal/healthy when you go back for thirds?? Great dish . . . Pros: Easy and looks impressive Cons: None
December 02, 2010
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By: EatingWell User
Fast, easy, and delicious! I Fast, easy, and delicious! I live in a relatively rural area overseas where some ingredients are not readily available, so I have to make some changes to this recipe: I use green curry, lemon juice, dry basil, and full fat coconut milk cut with a cup of water or milk (milk makes a thicker sauce than water). Even with these changes, it is absolutely delicious and one of my favorite recipes to make. I hope someday I can make it with yellow curry and see which is tastier!
September 23, 2009
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By: EatingWell User
I am a huge fan of thai food, and curry is one of my favorite dishes. This recipe was absolutely great, the curry sauce was the perfect consistency, and the vegetables tasted great in combination with the salmon. Also, yellow curry suited the salmon extremely well. The quality of the curry paste you use will make a big difference in the taste of this dish, so try to find a good paste. I make my own curry paste, but I have heard that the brand Maesri makes a good yellow curry paste. You should be able to find it at your local Asian market. This is definitely a summer dish. It's very light. I don't know that I will continue to make it into the winter months, but it will definitely be a recurring dish during my summer cooking over the years.
September 03, 2009
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By: peggiejones87
Fabulous. Easy and delicious. I used zucchini in place of the eggplant and that worked out great. You must try this recipe!
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