Salmon Fennel Red Curry Recipe

Ingredients

• 1 (14-ounce) can full-fat coconut milk
• 1/4 cup Thai red curry paste (more or less to taste)
• 2 pounds skinless salmon fillets, cut into 2-inch cubes
• 1 large bulb fennel, trimmed, cored, and sliced thinly lengthwise (about 1 1/2 quarts)
• 1 teaspoon granulated sugar (more or less to taste)
• 2 tablespoons fish sauce (more or less to taste)
• 2 to 3 jalapeño or serrano peppers, sliced (optional)
• 1/2 cup Thai basil leaves

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