Salmon & Eggplant Curry

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
706
FAT
124%
CHOL
88%
SOD
29%

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Ingredients for 4 servings

1/2 cup chopped fresh basil

1 tablespoon light brown sugar

1 pound skinned salmon fillet, preferably wild Pacific (see Note), cut into 1-inch pieces

1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes

1 tablespoon plus 1 teaspoon fish sauce, (see Note)

3 tablespoons lime juice

1 14-ounce can “lite” coconut milk

1 tablespoon plus 1 teaspoon Thai yellow curry paste, (see Shopping Tip) or 1 teaspoon curry powder, or to taste

2 cloves garlic, minced

2 cups sugar snap peas, trimmed

1 tablespoon canola oil

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