This is easy and done in less than 15 minutes from start to finish which means you can whip this up in less time than it takes for the rice in your electric rice cooker to cook. This application is great with fish steaks or fillets. But I can see large prawns in this as well.
In a medium skillet, fry 2 tablespoons of red curry paste in 1/2 cup of coconut milk “head” (the thickest part that rises to the top of the can) over medium-high heat until the coconut milk splits. Add 2 large fish steaks (I use halibut here, but salmon works great too), reduce heat to medium, and cover. Once the fish steaks are cooked on one side, flip them. Season the sauce to taste with fish sauce and a small pinch of sugar. Add a few sprigs of young green peppercorns (brined, if can’t find fresh) and sliced red jalapenos. Continue to cook over medium, covered, until the fish is cooked through. Take the skillet off the heat. Sprinkle with fine strips of kaffir lime leaves. Serve on rice.