4  Salmon Fillets

0.25 tsp  Salt

1 tbsp  Vegetable Oil

1 tsp  Fresh Ginger Root

1  Garlic Cloves , minced

2 tbsp  Thai Red Curry Paste

1  Canned Coconut Milk , 400ml can

1  Lemongrass Stalks , wooden end trimmed and starchy outer layers peeled, bruised (smashed with a rolling pin to release the oils)

Cilantro , for garnish (optional)