Marco Di Giulio's Thai Salmon Curry

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1 can (14 ounces) coconut milk

1 to 2 tablespoons Thai curry paste (see note)

1 to 2 teaspoons sugar

2 tablespoons Thai fish sauce

4 salmon steaks or fillets

1/2 bunch basil, julienned

3 to 4 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh mint

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