As the recipe stands, this had no flavor. I had to add many additional seasonings, extra curry powder, extra garlic, etc.
Salmon & Eggplant Curry
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.
8 Reviews for Salmon & Eggplant Curry
I opened the can of coconut milk only to discover it was bad. Non fat Greek yogurt substituted just fine
Used bok choy instead of eggplant. My first time making a curry, delicious and easy!
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...