Serves: 4
Total Calories: 443

1/4 cup olive oil
1 tablespoon finely chopped red onion
1 1/2 teaspoons finely chopped garlic
1 1/2 cups
2 tablespoons green curry paste
1 cup eggplant cut into 3/4 inch cubes
1 cup whipped cream
1/2 cup sliced bamboo shoots
1/2 cup Anaheim chili or Red or Green Bell Pepper Puree
8 kaffir lime leaves or substitute lemon leaves
1 1/2 tablespoons Thai fish sauce
2 tablespoons chopped Thai or regular basil
1 1/2 teaspoons sugar or honey
1 teaspoon finely chopped kra-chai (optional)
1 teaspoon all purpose flour mixed with 1 tablespoon cold water
1 pound salmon steak cut into 1 inch cubes
4 sprigs basil (garnish)

Heat olive oil in a large saucepan over high heat. Add onions and garlic and sauté until lightly browned about 1 ½ minutes. Add coconut milk and curry paste and cook, stirring to remove lumps, 3 minutes. Add eggplant, whipping cream, bamboo shoots, pepper puree, lime leaves, basil, fish sauce, sugar, kra-chai, and flour/water mixture and bring to boil. Reduce heat to low and simmer until sauce is thick, about 15 minutes, stirring every 5 minutes. Add salmon, increase heat to high, boil 2 minutes. Transfer curry to a bowl, garnish with basil, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 443
Calories from Fat: 360

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Shrimp Panang
Red Curry Shrimp
Alaska King Crab Curry
Green Curry Salmon
Chicken Curry
Panang Chicken
Lamb Mussamun