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Salmon in curry sauce
( SERVES 4 )

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This Thai curry is also known as Chu Chee Pla Salmon.

2 Tbsp	Vegetable oil
2 Tbsp	Red curry paste, without coriander or cumin (chu chee paste)
3 cups	Coconut milk
4	Boneless salmon fillets, 150g pieces (skin on)
2 tsp	Fish sauce
2 tsp	Palm sugar
2	Red chillies, large, finely sliced
2	Kaffir lime leaves, very finely sliced

Gently heat the oil in a heavy frying pan. Add the curry paste and fry it gently until fragrant. Pour on half the coconut milk, stir to mix well, then bring to a simmer.
Add the salmon, skin-side-up, and gently simmer for 3 minutes.
Turn the salmon over, add more coconut milk to keep the mixture very sauce-like and simmer for another 2-3 minutes.
Season with fish sauce and palm sugar so the leading flavours hint of sweetness, followed by salty notes. The salmon should be served almost rare in the middle, so try to avoid overcooking.
Serve on a plate, skin-side-down, and pour over the sauce. Garnish with chilli and lime-leaf shreds.