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Salmon red curry with eggplant

Salmon and eggplant make a great team in this quick and easy stir-fry curry. This recipe also works well with any firm-fleshed fish.
salmon red curry with eggplantWoman's Day
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Ingredients

Method

1.Heat oil in a wok or large frying pan on high. Stir-fry curry paste for 1 minute, until fragrant.
2.Add coconut cream, eschalots, lime leaves and lemon grass. Bring to boil on high. Reduce heat to low and simmer for 5 minutes.
3.Stir in eggplant, stock and sugar. Simmer for 4-5 minutes. Add salmon, tomatoes and fish sauce. Season to taste.
4.Simmer gently for 6-8 minutes until salmon is cooked to taste (See Tip). Serve with steamed rice and lime wedges.

Tip: For the best texture, cook salmon until slightly pink in the centre. You can use other firm fish of your choice.

Note

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