Salmon & Eggplant Massaman Curry with Thai Basil - Tassal Aussie Seafood

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