Total Calories: 443
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.
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