Welcome to Throwback Thursdays! We are going to be sharing some favorite recipes from past menus – this week, a simple Thai curry with salmon for a boost of protein and omega 3s! This is an easy recipe that will have you from kitchen to table in under 25 minutes.
Thai Curry with Eggplant and Salmon Recipe
- 2 salmon fillets
- 1 ¼ ounce can coconut milk
- ¼ cup Thai red curry paste
- 2 tablespoons fish sauce
- 1 small eggplant, chopped
- ½ cup snow peas
- 1 small onion, chopped
- 1 cup jasmine rice
- Pinch salt
1. Prepare the Rice
In a small pot, bring rice and 1 ¾ cups water to a boil. Reduce to a simmer and cook for 15 minutes without disturbing it.
2. Make the Curry
Meanwhile, pour ½ of the can of coconut milk into a medium pot and heat over medium high. Add the curry paste and stir to combine. Bring to a boil for 2 minutes.
3. Prepare Eggplant
Chop the eggplant and onion into small 1-inch pieces and add to the curry along with remaining coconut milk, a pinch of salt, and fish sauce. Turn heat to medium low, cover, and simmer for 10 minutes.
4. Cook Fish and Snow Peas
Gently place salmon fillets into the curry along with snow peas. If sauce seems too thick, add up to ½ cup of water. Turn heat to medium high and cook for 5 minutes. Serve with rice.
quick dinner recipe, easy recipe