Salmon & Eggplant Curry - cooking recipe

Ingredients

1 tablespoon canola oil
1 tablespoon thai yellow curry paste or 1 teaspoon curry powder, to taste
1 teaspoon thai yellow curry paste or 1 teaspoon curry powder, to taste
2 garlic cloves, minced
1 medium eggplant (about 1 pound)
1 (14 ounce) can light coconut milk
1 tablespoon fish sauce
1 teaspoon fish sauce
1 tablespoon light brown sugar
1 lb skinned salmon fillet, preferably wild Pacific, cut into 1-inch pieces
2 cups sugar snap peas, trimmed
1/2 cup chopped fresh basil
3 tablespoons lime juice

Preparation

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 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 heat; stir in basil and lime juice.