Salmon & Eggplant Curry

• 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

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.

canola oil, thai yellow curry, thai yellow curry, garlic, eggplant, light coconut milk, fish sauce, fish sauce, light brown sugar, salmon fillet, sugar snap peas, fresh basil, lime juice

Taken from www.food.com/recipe/salmon-eggplant-curry-414674 (may not work)