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Ingredients

• 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 1/2-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
• 1/2 cup chopped fresh basil
• 3 tablespoons lime juice

Description

Salmon & Eggplant Curry - The Huffington Post

Kitchen Daily