First of all, I want to say thanks for all of the sweet comments and condolences on our last post regarding Michael's grandmother. He really appreciated all of the support - it really meant a lot.
So this meal was a yummy curry dish with unique ingredients. The recipe was modified from Eating Well. Unfortunately, it made Michael realize he wasn’t the biggest fan of eggplant for one reason or the other. We decided to serve it over brown rice, so we’d be sure to soak up all the yummy sauce. You could serve it over any type rice or pasta that you’d like. The original recipe called for yellow curry paste, which we couldn't find, so we substituted some yellow curry sauce and red curry paste. Feel free to experiment with the amount of the two, or to omit one of them completely. Next time, we may substitute another veggie for the eggplant. :)
- 1/2 cup brown rice
- 1 tablespoon canola oil
- 1 tablespoon Thai yellow curry sauce
- 1 teaspoon red curry paste
- 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
- 1 tablespoon light brown sugar
- 1 pound skinned salmon fillet, cut into 1-inch pieces
- 2 cups sugar snap peas, trimmed
- 1/2 cup chopped fresh basil
- 3 tablespoons lime juice
- Prepare rice according to directions.
- Heat oil in a large skillet over medium heat. Add curry sauce, paste, and garlic. Cook, stirring, until fragrant, about 1 minute.
- Add eggplant and cook, stirring, until the eggplant is coated with the curry mixture, about 2 minutes.
- 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.