Salmon and Eggplant Curry

This Thai curry turned out good – the eggplant tasted amazing!
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

Directions

1. 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.
2. 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 the heat. Stir in basil and lime juice.