2 tsp canola oil
1-1/2 lb salmon fillet, skin removed, cut into 2-inch pieces
4 oz choo chee paste or red curry paste (this will be very spicy; use 2 oz for a less fiery dish)
14-oz can coconut cream
1 Tbsp fish sauce
Juice of 1/2 lime
4 oz can pineapple cubes in natural juice (no added sugar)
1-1/2 cups snap peas
1 red bell pepper, cut into strips lengthwise
2 Tbsp cilantro, roughly chopped
In a wok or nonstick frying pan, heat the oil over medium-high heat. Add the salmon pieces, and let them sit for 20-30 seconds, to brown on one side. Toss gently, and brown on the other side. (The salmon will not be fully cooked at this point.) Remove salmon with a spider (skimmer) to a plate, and cover lightly with foil.
Add the curry paste to the wok and stir for 15 seconds to warm the paste. Add the coconut cream, fish sauce and lime juice, and stir to combine. Cook in the wok for 1 minute, until the sauce has come together. Add the pineapple, peas and red pepper, and cook for 2 minutes until the peas and pepper and just cooked through but still crunchy. Return the salmon to the wok, with the cilantro. Stir gently, cook for 1 minute, and serve hot with steamed rice.