Instructions

• If the salmon fillet is not already portioned, cut it into individual portions and pat each portion dry with paper towels.
• In a pan over medium heat, add a little oil and then the 100g red curry paste. Stir-fry the paste until fragrant (about 1–2 minutes).
• Pour in half of the 200ml coconut milk and stir, cooking until the mixture thickens slightly. Add the remaining coconut milk, 1 tbsp fish sauce, 1 tbsp sugar, and 1 tsp chicken bouillon powder (optional). Reduce heat and simmer gently until the sauce is well combined and slightly thickened. Taste and, if desired, adjust using the fish sauce or sugar listed.
• While the sauce simmers on low, heat a little oil in a separate pan over medium heat. Place the salmon portions skin-side down and cook undisturbed for 5–7 minutes to crisp the skin.
• Flip the salmon and cook the other side for 2–3 minutes, or until the salmon is just cooked through to your liking. Remove from the pan and keep warm.
• Spoon the curry sauce over the salmon portions. Garnish with sliced red chili and kaffir lime leaves before serving.