Step 1

Pat the salmon dry with a kitchen paper towel and season with salt and pepper.

Step 2

Heat up vegetable oil on medium high heat, carefully add the salmon to the hot oil, skin side down and sear for about 3 minutes untouched. Flip and cook for another 3 minutes, carefully remove the salmon and transfer to a plate. Remove some excess oil from the pan if need be

Step 3

Reduce the heat of the stove and add chopped ginger and garlic and cook for about 30 seconds to release the flavours of the aromatics. Do keep an eye so it doesn’t burnAdd brown sugar and lemongrass and cook for another 30 seconds, followed by the red curry paste, stir into the aromatics for about a minute or two.

Step 4

Pour the coconut milk into the pan, soy sauce and Worcestershire sauce into the pan and stir until combined. Reduce the heat to low-medium heat and simmer the curry for about 5 minutes or until it slightly thickens. Taste and adjust seasoning to preference, add chopped fresh chili peppers, lemon zest, lime juice, stir to combine and cook for an additional minute.

Step 5

Return the pan seared salmon into the sauce and leave to simmer for about 2 minutes. take it off the heat and serve with boiled rice garnished with fresh parsley or cilantro, lime wedge and more chili pepper.