In a medium saucepan, gently heat 1/4 of a 14 oz. can light coconut milk, whisking in 2 teaspoons each Thai red curry paste and Thai chili paste until dissolved. Add the rest of the can of coconut milk, 2 tablespoons fish sauce and 2 teaspoons palm (or brown) sugar. Simmer for five minutes. Remove from heat. Serve over grilled salmon, with rice, and garnished with Thai basil leaves and a slice of lime.
This is a slightly reduced fat version of Fried Salmon with Chu Chee Curry Sauce from Khamtane Signavong's Lemongrass and Sweet Basil: Traditional Thai Cooking (Interlink Books 2005), substituting grilled salmon for salmon fried in oil, and light coconut milk for coconut cream and coconut milk.