Salmon Eggplant Curry Recipes

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SPICY COCONUT-SALMON CURRY



Spicy Coconut-Salmon Curry image

This easy riff on a Thai staple gets big flavor from four basic ingredients: curry paste, coconut milk, yellow bell pepper, and bok choy. It's even heartier ladled over short-grain brown rice or Asian noodles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 11

2 tablespoons extra-virgin coconut oil or vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 piece fresh ginger (1 inch), peeled and thinly sliced
Coarse salt
2 tablespoons Thai green curry paste
1 can (14 ounces) unsweetened coconut milk
1 yellow bell pepper, seeded and cut into 1-inch pieces
2 heads baby bok choy, trimmed and cut crosswise into 1-inch slices
2 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed, skins removed
Lime wedges, for serving

Steps:

  • Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
  • Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

SALMON & EGGPLANT CURRY



Salmon & Eggplant Curry image

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.;) Posting as a request .http://www.eatingwell.com/recipes/salmon_eggplant_curry.html

Provided by Manami

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon canola oil
1 tablespoon thai yellow curry paste or 1 teaspoon curry powder, to taste
1 teaspoon thai yellow curry paste or 1 teaspoon curry powder, to taste
2 garlic cloves, minced
1 medium eggplant (about 1 pound)
1 (14 ounce) can light coconut milk
1 tablespoon fish sauce
1 teaspoon fish sauce
1 tablespoon light brown sugar
1 lb skinned salmon fillet, preferably wild Pacific, cut into 1-inch pieces
2 cups sugar snap peas, trimmed
1/2 cup chopped fresh basil
3 tablespoons lime juice

Steps:

  • 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.
  • 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 heat; stir in basil and lime juice.

Nutrition Facts : Calories 239.3, Fat 7.9, SaturatedFat 1, Cholesterol 59.1, Sodium 544.7, Carbohydrate 18, Fiber 7, Sugar 8, Protein 25.8

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