3 tablespoons unsalted butter
2 tablespoons vegetable oil
2 salmon steaks (180 grams each)
1 cup coconut cream
2 tablespoons red curry paste
1 tablespoon fish sauce
1 teaspoon palm sugar
2 tablespoons kaffir lime leaves, shredded
1 red spur chili, shredded
cooked coconut cream for topping sweet basil sprig for garnish
1. In a pan, heat the butter and oil over medium heat. When it melts, pan fry the salmon until it turns pink and just done. Put aside.
2. In a new pan, cook the coconut cream over medium heat. Stir in the curry paste until the red oil surfaces. Season to salty with slightly sweet taste. Remove from the heat.
3. Ladle the curry sauce onto a serving dish and place the salmon over. Top with cooked coconut cream, sprinkle with kaffir lime leaf and spur chili. Garnish with sweet basil sprig and serve.