Salmon & Eggplant Massaman Curry with Thai Basil
- Step 1
Heat oil in a wok or heavy based saucepan over medium-high heat and add eggplant. Cook for 4-5 mins, stirring periodically until dark golden. Add the curry paste and cook for a further minute.
- Step 2
Add the potato, coconut milk, water, kaffir lime leaves and a pinch of salt and bring to the boil. Reduce heat to a slow simmer and cook for 10 mins.
- Step 3
Add the TASSAL Salmon and gently cook over low heat for a further 5 mins or until the vegetables are tender and the salmon cooked through. Stir in the brown sugar and fish sauce.
- Step 4
To serve; transfer curry to a large serving bowl and sprinkle with peanuts, red chilli, Thai basil and a wedge of lime. Serve with a large bowl of steamed Jasmine rice and enjoy!
460g Tassal Skin-off Salmon Fillets, cut into 3cm cubes
2 Tbsp peanut oil
1 small eggplant, cut into 3cm cubes
2-3 Tbsp good quality Thai Massaman curry paste
1 large potato, peeled & diced
400ml coconut milk
2 kaffir lime leaves, optional
2 Tbsp fish sauce
2 Tbsp dry roasted peanuts, roughly chopped
1 long red chilli, finely sliced
Fresh Thai basil leaves, optional