Salmon and Eggplant (or Broccoli) Curry

From Eating Well, July/August 2008
Adapted by Sarah Woutat

1 tbsp Canola oil
1 tbsp plus 1 tsp Thai yellow curry paste OR 1 tsp curry powder, or to taste
2 cloves garlic, minced
1 medium eggplant (about 1 pound), cut into 1/2 inch cubes
OR 1 lb. broccoli, cut into bite sized pieces. You can also use the broccoli stems.
1 14 oz. can coconut milk
1 tbsp plus 1 tsp fish sauce
1 tbsp 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 tbsp lime juice

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 (or broccoli) 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 the heat to simmer, cover and cook, stirring occasionally, until the salmon is cooked through and the peas are tender crisp, about 5 minutes. remove from heat. Stir in basil and lime juice.
* You can serve this as-is or over rice.

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