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Salmon & Eggplant Curry

July/August 2009

Your rating: None Average: 4.2 (30 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.



READER'S COMMENT:
"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 Recipe

6 Reviews for Salmon & Eggplant Curry

01/22/2013
Anonymous

Used bok choy instead of eggplant. My first time making a curry, delicious and easy!

Comments
08/11/2011
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...

Comments
05/07/2011
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 . . .

Easy and looks impressive
Comments
12/02/2010
Anonymous
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!

Comments
09/23/2009
Anonymous

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.

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