Thai Red Salmon Curry

• 1 1/2 cups brown basmati rice
• 1 tab coconut oil
• 600 gm salmon with skin off
• 2 tabs Thai red curry paste
• 3 cm piece ginger grated finely
• 400ml coconut milk
• 1 cup chicken stock
• 1 tab fish sauce
• 1/2 teas caster sugar
• 2 baby pak choy quartered
• 1/2 bunch Thai basil, leaves picked off
• 1/2 small red onion sliced thinly
• 1 lime cut into cheeks

1. Cook rice as per instructions.
2. Heat oil in large frypan on high.
3. Cook salmon for 4 mins until golden brown and place on plate.
4. Reduce heat to medium add paste and ginger, cook for 2 mins until fragment.
5. Add milk and stock, simmer for 3 mins until slightly thickened.
6. Stir in fish sauce and sugar.
7. Add pak choy and salmon to pan.
8. Cook for 2 mins, until pak choy has wilted and salmon is cooked through.
9. Scatter curry with Thai basil, chilli and onion.
10. Serve with lime cheeks.