First, season the salmon fillets with salt and black pepper on both sides. Heat the pan or skillet over medium-high heat, drizzle oil, and sear the salmon fillets for 2 minutes on both sides. Remove from the oil and set them aside. Remove excess oil from the pan with a paper towel.
Heat the pan to medium heat. Pour half of coconut milk ( about 200 mil ) in the pan, add red curry paste, stir it well and cook for 1-2 minutes until the coconut milk is reduced and oil starts to separate.
Then add the remaining coconut milk, pour the water in and bring it to simmer. Season the sauce with lemongrass, fish sauce, and palm sugar.
Add bamboo shoots, lime zest, and cook for 1-2 minutes.
Place the salmon fillets back in the pan and continue to cook for another 3-4 minutes or until the salmon just cooked through.
Finish with coriander and fresh chilli slices.
Serve with plain jasmine rice, basmati rice, or choice of flatbread.