Red Curry with Salmon


1.  2 tablespoons of red curry paste

2.  2 pieces of salmon

3.  1 carton of coconut milk

4.  brown palm sugar or white sugar for seasoning
5.  1 long cayenne pepper for garnish
6.  1 kaffir limeleaf, remove the hard spine through the middle of the leaf and slice the leaf  thinly for garnish



1.  Freeze the coconut milk for approx. 5 minutes to allow the thick cream to float to the top.  Spoon half of the cream and heat in the pan.  Add the red curry paste. Heat the oil on medium heat

2.  Heat the coconut cream and red curry on low heat to break down the cream and allow the oil to separate.  Add the remaining half of the coconut milk cream and season only with sugar as the paste is normally already salty.
3.  Place the salmon into the curry, cover and cook on low heat for 3 minutes then turn the salmon over.  Cook gently to avoid the fish breaking.
4.  Serve on a plate garnished with pepper and kaffir lime leaf.