Salmon And Eggplant Curry

• 1/2 cup vegetable oil
• 3 None long, thin eggplants, trimmed, sliced lengthways
• 1 cup coconut cream
• 2 None kaffir lime leaves, finely chopped, plus extra for garnish
• 2 tbsp green curry paste
• 3 None salmon steaks, each cut into 3 strips

1. Heat half the oil in a frying pan on high. Cook eggplant in batches for 2-3 minutes each side, until golden, adding remaining oil if necessary. Drain on paper towel.
2. Meanwhile, combine coconut cream, lime leaves and curry paste in a saucepan over medium heat. Stir until boiling, reduce heat to low and simmer for 5 minutes. Add salmon and cook in batches for 1 minute each side. Remove to a plate.
3. Add eggplant to sauce and simmer for 2 minutes, until heated through. Spoon eggplant and sauce over salmon. Top with extra lime leaves and serve.

vegetable oil, long, coconut cream, lime, green curry, salmon

Taken from recipes-plus.com/api/v2.0/recipes/28384 (may not work)