1/2kg of salmon
3 cups coconut milk
3 Tbs fish sauce
2 Tbs palm sugar
Chopped kaffir leaves
Coconut cream
Chilli Paste:
5 pieces dried chilli
1 tsp galangal
1 Tbs chopped lemongrass
5 pieces shallot
7 cloves of garlic
1/2 tsp kaffir lime peel
1 tsp coriander root
1 tsp salt
1 tsp shrimp paste
Pound chilli ingredients to a paste.
Cut salmon into 2 pieces.
Heat 1 cup of coconut milk over medium heat (keep stirring).
Add 1 cup of coconut cream, heat until oil appears on top. Add chilli paste and mix until fragrant. Add 2 cups coconut milk and heat. Season to taste with fish sauce and palm sugar.
Grill salmon until cooked, top up with chilli paste sauce. Garnish with kaffir lime leaves.
