1-First step: prep the salmon and vegetablesCut the salmon into 4 equal pieces, then pat each piece dry with a paper towel. Dry fish sears better, which helps the outside brown instead of sticking to the pan. Season both sides with salt and pepper so the salmon has flavor before it meets the sauce. Chop the onion, mince the garlic, cut the carrots into matchsticks if needed, and chop the broccolini so everything is ready to go.

2-Second step: heat the skillet and sear the salmonAdd the olive oil and butter to a skillet over medium-high heat and let it heat up. A 10.25 inch skillet works well here because it gives the salmon enough room to sear. Place the salmon skin-side down and cook for about 5 minutes without moving it. Then flip and cook for 2 to 3 minutes more until the fish is nearly done. Use a fish spatula to turn the salmon gently if you have one.

3-Third step: set the salmon asideTransfer the cooked salmon to a plate. If you want, remove the skin at this point, though you can also leave it on. Spoon out excess oil from the skillet, leaving about 1 tablespoon behind. That little bit of fat keeps the curry base flavorful without making it greasy.

4-Fourth step: build the curry baseAdd the chopped onion to the hot skillet and sauté it for about 3 minutes, or until lightly browned. Stir in the minced garlic and Thai red curry paste and cook for 1 minute. This short step wakes up the curry paste and gives the sauce a deeper, richer flavor. If you want a stronger curry taste, you can add a little more paste later.

5-Fifth step: simmer the coconut curry sauceStir in the fish sauce, coconut milk, brown sugar, carrots, and broccolini. Let the mixture bubble for about 5 minutes, just until the vegetables turn tender-crisp. The sauce should look creamy and lightly thickened. Use full-fat coconut milk here for the best texture and richest taste.

6-Sixth step: finish with lime and herbsStir in the lime juice, then return the salmon to the pan. Let it warm through for a couple of minutes so the fish absorbs some of the sauce. Taste and add more salt and pepper if needed. Finally, top with torn basil and chopped cilantro, then serve immediately while the sauce is hot and silky.