When I was staying in Palm Springs recently, I developed a craving for food with lots of personality and spice to counteract the many standard-issue steaks, hamburgers and pizzas I was consuming. Rather than go out and look for it, I kept to my own kitchen and made exciting dishes such as this salmon in Thai curry. It's very easy to make and you can find the ingredients just about anywhere. With drop-dead gorgeous flavour, it can be the centrepiece of a buffet (the recipe doubles well) or served at brunch or lunch with my crunchy iceberg lettuce salad that gives texture to the meal. The coconut sauce (here mixed together with some of the marinade) has a myriad of uses, including as the base of a great salmon- or tuna-salad sandwich.