The kitchen was filled with the enticing aroma of spices as I prepared the red curry salmon for dinner. The vibrant red curry paste, laden with notes of lemongrass, ginger, and chilli, bubbled gently in the pan, infusing the air with a warm, fragrant heat. I placed the salmon fillets, skin-side down, into the shimmering coconut milk, allowing them to poach slowly until they flaked tenderly at the touch of a fork. A sprinkle of fresh coriander and a squeeze of lime completed the dish, adding a burst of freshness. Served over a bed of fluffy jasmine rice, this red curry salmon was not just a meal but a celebration of flavours, transporting us to the sun-drenched shores of Southeast Asia with each delicious bite.