🥘 Cook the aromatics
In the same pan, add the second tbsp oil (15 mL).
Add onion, sauté 2–3 min until translucent.
Stir in garlic, ginger, and diced red pepper. Cook 1–2 min until fragrant.
🌶️ Add the spices
Stir in curry paste (30 g), turmeric (5 g), cumin (5 g), and chili powder if using.
Toast for 30 sec to release flavors (don’t burn 🌟).
🥥 Make the sauce
Pour in coconut milk (400 mL) + broth (200 mL).
Add soy sauce (15 mL), salt (5 g), and pepper (2 g).
Stir, bring to a gentle simmer 🔥, then reduce to low heat.
🐟 Cook the salmon & green veggies
Gently place salmon cubes into the sauce. Simmer on low heat for 4 minutes.
Add snow peas (150 g) + green peas (100 g). Cook for 3 minutes more, until salmon is just cooked through and veggies are tender but still crisp 🥦.
🍋 Bright finish
Squeeze in lime juice (1 tbsp). Stir gently.
Taste and adjust seasoning with more salt, pepper, or spices if needed.
🌿 Serve & enjoy
Arrange golden eggplant slices at the bottom of a serving dish.
Pour the hot salmon curry over the top.
Garnish generously with fresh coriander 🌿.
Serve immediately with fluffy basmati rice 🍚 or Asian noodles 🍜.
💡 Chef’s Tips
✨ Prep hack: Cut all veggies & salmon before starting for smooth cooking ⏱️.
✨ Ingredient swap: Replace salmon with cod fillets 🐟 or peeled shrimp 🍤 (cook only 3 min).
✨ Cooking tip: Keep the curry at a gentle simmer after adding coconut milk – avoid boiling hard ❌🥥. This keeps the sauce creamy & smooth.
