On medium heat add some vegetable cooking oil and fry salmon fillets skin side down first for 5 min then turn over and cook the other side until well done. Leave it aside.

Heat about 2-3 tbsp of coconut milk in the same saucepan over a high heat until coconut milk starts bubbling. Add the red curry paste and stir-fry for 1-2 minutes, or until fragrant.

Then add palm sugar, fish sauce or soy sauce Simmer for about 5 minutes. Taste and adjust the saltiness by adding more fish sauce or soy sauce if preferred. Add a few tbsp. of coconut milk and stir well. Add salmon back into the curry and let it simmer.

Blanched your courgette with hot water for a few minutes then drained and squeeze the water off. Leave it aside (this to serve with salmon red curry)