Cut the salmon into bite-size pieces. Sprinkle with the ingredients in A, then coat with flour. Heat oil in a pan. Cook the salmon until browned on both sides.
2
Cut the vegetables in B into bite-size pieces.
3
Heat oil in a pot. Add the vegetables and curry paste and cook until the aromas are released. Add 200 cc water, nam pla, kaffir lime leaves, and the bouillon cube, and simmer for 4 to 5 minutes.
4
Add coconut milk and salmon and cook for another 2 to 3 minutes. Transfer to a serving bowl and garnish with sliced green chili peppers.
