Ingredients
Preparation
Cut the salmon into big cubes.
Finely chop shallot, remove seeds from the chili and thinly slice it.
Cut spring onion into thin slices, thinly slice lime leaf and discard the stem.
Heat oil in a frying pan and fry the salmon cubes on both sides, for 1-2 minutes.
Set the salmon aside on a plate.
Sauté the shallot in the pan for approx. 2 minutes.
Add curry paste and coconut milk, and stir well.
Mix in chili, soy sauce, water, stock dice and sugar.
Add the salmon cubes, spring onion and lime leaf, and let simmer for 2-3 minutes.
Serve with rice.
Tip: If you want a milder dish you can use less curry paste.