Step 1

First, season the salmon fillets with salt and black pepper on both sides. Heat the pan or skillet over medium-high heat, drizzle oil, and sear the salmon fillets for 2 minutes on both sides. Remove from the oil and set them aside. Remove excess oil from the pan with a paper towel.

Step 2

Heat the pan to medium heat. Pour half of coconut milk ( about 200 mil ) in the pan, add red curry paste, stir it well and cook for 1-2 minutes until the coconut milk is reduced and oil starts to separate.

Step 3

Then add the remaining coconut milk, pour the water in and bring it to simmer. Season the sauce with lemongrass, fish sauce, and palm sugar.

Step 4

Add bamboo shoots, lime zest, and cook for 1-2 minutes.

Step 5

Place the salmon fillets back in the pan and continue to cook for another 3-4 minutes or until the salmon just cooked through.

Step 6

Finish with coriander and fresh chilli slices.

Step 7

Serve with plain jasmine rice, basmati rice, or choice of flatbread.