Salmon & Eggplant Massaman Curry with Thai Basil

METHOD

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!

Ingredients:

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

300ml water

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

Lime wedge