Heat coconut oil in a large pan and add in curry paste. Stir in shallots and cook for 5 minutes until softened, stirring often. Add in fish sauce, coconut sugar, lime leaves, lemongrass, and ginger. Stir and sauté 2 minutes. Add in tomato paste, paprika, coriander, cumin, garlic powder, and coconut milk. Bring to a low boil and reduce heat to simmer. Stir in coconut aminos and lime juice.
Add salmon chunks and broccolini to pan and gently simmer for 5 minutes to cook until the fish flakes easily and broccolini is tender.
To serve, divide kelp noodles between four bowls and pour salmon curry on top. Serve topped with herbs and limes for flavor and garnish.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...