In a medium sauté pan warm the coconut oil over medium/low heat. Gently sauté the shallot, garlic, ginger, chilis (optional) and curry paste. After 2-3 minutes, when the mixture is fragrant whisk in the coconut milk. Bring the sauce to a simmer, add in the salmon. Cover the pan and simmer on low for about ten minutes until the salmon is cooked through.