Kaeng Phed Supparot Pla -- Pineapple Red Curry Salmon

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2 cans (14 ounces each) unsweetened coconut milk

2 tablespoons red curry paste

1 tablespoon palm sugar, or dark brown sugar

1 tablespoon Thai fish sauce (nam pla)

8 kaffir lime leaves (makrut bai), fresh, frozen or dried; or regular

citrus leaves

4 fresh red chiles, stemmed, seeded, sliced

1 cup coarsely chopped fresh pineapple

1 cup fresh Thai basil leaves, or regular basil

6 small salmon fillets (about 4 ounces each)

Cilantro leaves for garnish

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