1
Heat olive oil in a large skillet over medium-high heat. Place the salmon (skin-side down if applicable) in the pan and sear for about 2 minutes per side until lightly browned. Set aside.
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2
Reduce the heat to medium. Add the chopped onion, minced garlic, and grated ginger. Stir in the red curry paste, chili paste, and chili peppers and cook for 1 minute.
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3
Pour in coconut cream and add the fish sauce along with lime juice. Simmer for 5 minutes. Return the salmon fillets to the skillet. Let the salmon simmer in the sauce for 3 to 5 minutes.
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