1. Heat oil in a large skillet over medium heat. 2. Add curry paste (or powder) and garlic and cook, stirring, until fragrant, about 1 minute. 3. Add eggplant and cook, stirring, until the eggplant is coated with the curry mixture, about 2 minutes. 4. Add coconut milk, fish sauce and brown sugar to the pan; bring to a boil; stir in salmon and snow peas. 5. 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. 6. Remove from heat; stir in basil and lime juice. ---------------------------------------------------------------------------
Nutrition
Ingredients
