Thai Curry with Salmon and Eggplant

salmon curry

It gets to a point, usually in early January when you become very very tired of take out. Take out Chinese, take out Indian, take out pizza…it all starts to taste the same. Cooking at home on a week night can be daunting- especially if you work late. This recipe has the advantage of being very very fast – you should be able to do it in 30 minutes or less.

Instead of the usual chicken or tofu in your curry, you are going to use salmon. The simple red curry sauce is really flavorful and the salmon is soft and buttery and great at absorbing the coconut curry flavor.  You can also be flexible with the vegetables. I highly recommend sticking with eggplants, both for the color and the taste – but you should try brocoli, mushrooms, spinach or kale as well. Make this on a week night to replace standard take-out fare – it will be better for you your budget and your taste buds.


Thai Curry with Eggplant and Salmon

Serves 2

You will need:

½ pound salmon, cut into two pieces (thick cut is best)

1 14 oz. can coconut milk

¼ cup Thai red curry paste

2 Tablespoons fish sauce (na plam)

1 small eggplant, diced into 1 inch cubes

½ cup snow peas

1 small onion

1 cup jasmine rice

¼ teaspoon salt


1. In a small pot (non-stick if you can), place the dry rice with 1 ¾ cups of water. Let it soak for 5 minutes then bring to a boil (about 5 minutes). Cover and simmer on very low heat for 15 minutes without disturbing it, then turn off the flame, and set aside for 10 minutes to rest.

2. Meanwhile, pour ½ of the can of coconut milk into a medium-large sized pot that has a lid and cook over a medium-high flame. Add the curry paste and using the back of a wooden spoon, stir to combine and bring to boil for 3 minutes.

3. Chop the eggplant and onion into small 1-inch pieces and add, along with the rest of the coconut milk, to the pot of curry with a pinch of salt and the fish sauce. Turn the heat down to medium-low, cover and simmer for 10 minutes.

4. Gently place each piece of fish into the curry along with the snow peas. If the sauce seems thick, add ½ cup of water. Turn the heat back up to medium-high and cook for 5 minutes. Serve over the rice.

3 thoughts on “Thai Curry with Salmon and Eggplant

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