Step 1

Add the curry paste and coconut cream to a large frying pan over medium-high heat. Cook until coconut cream thickens and bubbles form or when the coconut oil separates.

Step 2

Add fish sauce, sugar, and chopped kaffir lime leaves to season the creamy sauce. Stir until the sugar dissolves.

Step 3

Add 1 cup of coconut milk and cook for another 1-2 minutes or until the sauce thickens slightly. Adjust the seasoning if needed before adding the salmon.

Step 4

Turn the heat down to medium and carefully add the salmon fillets, skin side down. Use a large spoon to scoop up the sauce to pour over the top of the fish fillets gently. Turn the down to medium heat.

Step 5

After 3-4 minutes, use a thong to carefully turn the salmon over and spread the sauce evenly over the meat. (If using vegetables, cut them small, add them here, and cook for 2-3 minutes with the sauce until lightly tender.)

Step 6

Turn the salmon over one last time. Turn the heat off, add red peppers and Thai basil, and garnish with more sliced kaffir lime leaves and toasted coconut flakes. Place on a serving plate or serve with plain white rice. Be sure to scoop the sauce evenly over the meat and some on the rice. Enjoy!