Step 1

Chop/slice the garlic, shallots, Bird’s Eye red chilies, prik kee nu green chilies (if using), large red chilies, baby corn, Chinese broccoli, and kaffir lime leaves as indicated in the ingredients section. Reserve a few slices of the large red chili and kaffir lime leaves for garnish. Shave the coconut sugar with a knife, and set everything aside.

Step 2

Remove the salmon fillets from the packaging they came in and gently pat them dry with paper towels. Place them on a large plate and season with the kosher salt.

Step 3

Heat 1.5 tablespoons canola oil in a nonstick skillet over medium-high heat. Once hot, place the salmon fillets skin side down in the pan and cook for 4-6 minutes, turning as needed until the fillets are golden brown on each side. Transfer to a clean plate and set aside.

Step 4

Heat the remaining 2 tablespoons of canola oil in a large wok or large deep sauté pan. Once hot, add the shallots and garlic. Sauté for a minute until fragrant, then add the Bird’s Eye red chilies, prik kee nu green chilies, and most of the thinly sliced large red chilies (reserve a few slices for garnish). Sauté for another minute.

Step 5

Stir in the coconut sugar until dissolved. Then add the Thai red curry paste and sauté for 30-40 seconds.

Step 6

Pour in the coconut milk and water. Stir until the curry paste has fully broken down. Season with fish sauce and Thai chili powder, and stir well to combine. Taste and stir in more curry paste (see note), sugar, or fish sauce if needed.

Step 7

Add the baby corn, Chinese broccoli, and most of the kaffir lime leaves (set aside a few slices for garnish). Stir for a minute, until the leaves of the Chinese broccoli start to wilt.

Step 8

Place the salmon fillets in the wok and spoon the sauce over them. Simmer for a minute or so, until the fish has heated through and the sauce thickens, then switch off the heat.

Step 9

Transfer to a serving bowl/dish and garnish with the reserved sliced red chilies and kaffir lime leaves. Serve with warm steamed rice.