Name: Salmon and eggplant curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 1/2 cup (125ml) vegetable oil; 3 long, thin eggplant, trimmed, sliced lengthways; 1 cup (250ml) coconut cream; 2 kaffir lime leaves, finely chopped, plus extra leaves to serve; 2 tablespoon green curry paste; 3 salmon steaks, each cut into 3 strips

Salmon and eggplant curry

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Serves 8

Prep

10M

Cook

15M

Total

25M

Ingredients

1/2 cup (125ml) vegetable oil

3 long, thin eggplant, trimmed, sliced lengthways

1 cup (250ml) coconut cream

2 kaffir lime leaves, finely chopped, plus extra leaves to serve

2 tablespoon green curry paste

3 salmon steaks, each cut into 3 strips

Method

1.Heat half of 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 on 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, to heat. Spoon over salmon. Top with extra lime leaves and serve.

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