INGREDIENTS:

8 oz. slice salmon fillets
1 tbsp. red curry paste
1 cup coconut milk
1 ¼ cup sliced onions
4 pieces red chili peppers
1 tbsp. soy sauce
1 tbsp. fish sauce
1 tbsp. sugar
1 tbsp. sliced ginger
1 tbsp. evaporated milk
2 tbsp. olive oil
2 tbsp. water

PREPARATION:

1. Place the olive oil in a medium skillet and heat medium high.
2. Fry the salmon in the skillet until browned and remove to a plate, keeping the salmon warm.
3. Over medium heat, add the coconut milk to the skillet until some of the oil surfaces, then add the curry paste and stir well. When fragrance of the curry is noticeable, add the evaporated milk, water, ginger, red chili peppers, and sliced onion.
4. Continue stirring for several minutes.
5. Season to taste with fish sauce, soy sauce and sugar.
6. Add scallions and stir.
7. Pour the sauce over the salmon and garnish with coriander.

Makes 3 servings