• 1 tbsp grated ginger
  • 3 garlic cloves, minced
  • 3 tbsp Thai curry
  • 1 lime
  • salt and pepper to taste
  • 1 tbsp brown sugar
  • 1 tbsp fresh chili
  • 1 1/2 cups coconut cream
  • 1 salmon fillet
  • 3 finely chopped basil
  • 2 tbsp olive oil
  • 1 tbsp chili
  • Extra: Rice


  1. Season salmon fillet with salt and pepper.
  2. In a large pan, add olive oil and sear the salmon skin side up for about 1 minute until it's lightly golden. Then transfer the salmon to a clean tray and set it aside.
  3. Using the same pan you seared the salmon in, add 1 tablespoon oil, ginger, garlic, chili, curry, and fry it for 1 minute. Then pour the coconut milk and stir.
  4. Allow the sauce to simmer for 2-3 minutes.
  5. Add salt and pepper to taste.
  6. Add the basil and stir.
  7. Lower the heat and add each salmon fillet in the sauce and allow to simmer for 4-5 minutes or until salmon is cooked.
  8. Serve with rice and fresh lime.