Salmon & Eggplant Curry

July/August 2009

Your rating: None Average: 4.1 (33 votes)

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.

"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...
Salmon & Eggplant Curry

7 Reviews for Salmon & Eggplant Curry


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.


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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