Red Curry Salmon

Instructions

1. Prepare the salmon
   Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides. Allow to rest at room temperature for 10 minutes while preparing other ingredients.
2. Create the curry base
   Heat 1 tablespoon of oil in a large skillet over medium heat. Add the minced ginger and garlic, cooking for 30 seconds until fragrant. Add the red curry paste and cook, stirring constantly, for 1-2 minutes until aromatic and slightly darkened.
3. Build the curry sauce
   Pour in the coconut milk and bring to a gentle simmer. Stir in the fish sauce, palm sugar, and kaffir lime leaves if using. Allow the sauce to simmer for 5 minutes, reducing slightly and developing flavor.
4. Cook the vegetables
   Add the sliced red bell pepper and snap peas to the curry sauce. Simmer for 3-4 minutes until the vegetables are crisp-tender but still vibrant in color.
5. Sear the salmon
   While the vegetables cook, heat the remaining tablespoon of oil in a separate non-stick pan over medium-high heat. Place the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for 1-2 minutes more, until salmon is nearly cooked through but still slightly translucent in the center.
6. Combine and finish
   Carefully transfer the salmon fillets to the curry sauce, spooning some sauce over the top. Cover and simmer for 2-3 minutes until salmon is fully cooked but still moist and tender.
7. Add final touches
   Remove from heat and stir in the lime juice and Thai basil leaves. Taste and adjust seasoning with more fish sauce or lime juice if needed.