As last nights weather was reminiscent of a balmy night in Thailand, I created a Thai green curry with a twist. I’d picked up some fresh salmon fillets from the market not knowing what the heck I was going to do with them and created this dish with ingredients I had on hand. Such good warm weather food.
Thai Green Curry with Eggplant & Salmon
2 tbs rice bran oil
2 tbs good quality thai green curry paste
3 cloves garlic, crushed
2 birdseye chilli’s, finely sliced
1 400g can coconut milk
2 tsp raw or palm sugar
1.5 tbs fish sauce
1 large eggplant, diced
2 salmon fillets, skinned, pin boned and diced
1 small handful peas
Serve with jasmine rice.
Fry off the curry paste in the rice brain oil until fragrant.
Add the garlic and chilli’s and cook for 1 minute.
Add the coconut milk, sugar and fish sauce and check for seasoning. It should have the perfect balance of sweet & saltiness. Stir and bring to the boil.
Lower heat to a simmer and add the eggplant. Simmer for 10 minutes or until the eggplant is nice and soft but not breaking apart.
Add the salmon and peas and simmer for 2 minutes then turn off heat and serve. The salmon should be just cooked.