Salmon Thai Green Curry

1. Season the salmon with generous amount of salt and pan sear it, skin-down. Remove from the pan and set aside.
2. In the same pan. Add some coconut milk and reduce it until very thick.
3. Add the curry paste and saute for a few minutes.
4. Add the remaining coconut milk.
5. Add carrots and bell peppers or your desire vegetables.
6. Add fish sauce and sugar.
7. Add salmon.
8. Simmer for 5 mins or until the vegetables are softened to your liking.
9. Add Thai eggplant. The author likes to add Thai eggplant right before turning the heat off to keep it crunchy, but if you prefer it softer, you can add it with other vegetables in the previous step.
10. Turn the heat off, stir in Thai basil and serve with hot jasmine rice!