Pat the salmon filets dry and sprinkle them with salt and pepper. Set aside.
Mince the garlic, grate the ginger, peel away the outer layer of the lemongrass and grate it
Using a large pan, heat 1 tablespoon of oil, then sear the salmon filets on both sides until golden and crispy. Remove from pan when done.
In the same pan, add another TB of oil and cook the garlic, ginger, and lemongrass for 2 minutes
Add the brown sugar and caramelize it
Then add the chili garlic paste and continue cooking.
Add the coconut cream, stir well and bring to a boil .
Finish off by adding the fish sauce, then the lime zest.
Put the filets back in the sauce, where they will cook and the sauce will thicken. Baste them in the sauce.
Finish off with some lime juice and garnish with corinader and chopped chilis.
Soak your noodles or rice in the sauce and serve with green veggies. Eat right away!