Rinse 1 cup of jasmine rice under cold water until clear. In a saucepan, combine with 2 cups water and a pinch of salt. Boil, then simmer on low for 15 minutes until tender.

Heat a splash of oil in a pan over medium heat. Add 2 tablespoons of red curry paste, sauté for 1 minute until fragrant.

Pour in 1 can of coconut milk, stir continuously and bring to a gentle simmer.

Add 1 pound of cubed salmon to the curry, cook for 8-10 minutes until opaque and flakes easily.

Stir in chopped cilantro just before serving for freshness.

Spoon curry over jasmine rice and serve with lime wedges on the side.