1Finely chop the onion, and lightly fry with oil, garlic, and curry paste.
2Add finely chopped chili, sliced ginger and carrots, fish sauce, water/stock and coconut milk, and bring to boil.
3Dice salmon, add and bring to boil.
4Add finely sliced spring onions and coriander, and serve with a bit of lime on the side.
Recipe: Chef Geir Skeie / Photo: Courtesy of Pink Fish