Salmon Fillets Sautéed in Spicy Coconut Milk

Try this delicious salmon dish as a light supper option.

Ingredients

Instructions

Half cook the salmon fillets by steaming or poaching, then set aside and keep warm.
Heat the oil in a large frying pan over low heat and stir-fry the curry paste with kaffir lime leaves (if using) for about half a minute, making sure not to burn the paste.
Pour in the coconut milk and stir until well mixed and keep simmering until the oil rises to the surface.
Put the half-cooked salmon fillets back into the pan making sure to spoon some of the sauce over the fish and cover so the heat is evenly distributed until the salmon is cooked through.
Serve with rice.