Directions

To Make

1. Add 50mL of coconut milk to a saucepan on medium heat.
2. Once the coconut milk comes to a boil, add the Valcom Red Curry Paste and fry for 2 minutes (until colour has deepened and it has become wonderfully fragrant).
3. Add the remaining 150mL coconut milk, fish sauce and palm sugar and simmer for 4-5 minutes until it has slightly reduced to a thick, luscious sauce.
4. After simmering, add 3 julienned kaffir lime leaves and stir to combine. Turn off heat and set aside.
5. In the meantime, pat your salmon fillet dry and heat up a non-stick saucepan on medium heat.
6. Place the salmon fillet in the pan skin side down and cook for approximately 5 minutes (depending on the size of your salmon fillet) until the skin has crisped up and the salmon has about 50% cooked through. Flip the salmon fillet and cook for an additional 30 seconds.
7. Turn the heat on the red curry sauce back up to medium.
8. Lay the salmon fillet in flesh side down and let it warm up with the sauce for 1 minute.
9. Pour the sauce out onto your serving plate and place the salmon fillet in the middle.
10. Garnish with the julienned red chilli and kaffir lime leaves.
11. Drizzle 2 tbsp of coconut milk over the salmon and sauce.
12. Serve with white jasmine rice for a gorgeous One Bowl Wonder and enjoy!