Step 1

Combine the rice and 11/2 cups (375ml) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 10 mins or until the rice is tender and liquid is absorbed. Set aside, covered, for 5 mins to steam.

Step 2

Meanwhile, heat a wok or large deep frying pan over high heat. Brush the salmon with a little of the oil. Cook for 2 mins each side or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.

Step 3

In a wok or pan, heat the remaining oil, adding the onion then stir-frying for 1 min. Add curry paste and cook for another 30 seconds. Add the coconut cream, then simmer.

Step 4

Heat the remaining oil in the wok or pan. Add the onion and stir-fry for 1 min or until light brown. Add the curry paste and stir-fry for 30 secs or until the mixture is aromatic. Add the coconut cream and bring to a simmer.

Step 5

Add the lime juice, sugar and fish sauce to the coconut cream mixture in the wok or pan. Stir until well combined. Add the snow peas, sugar snap peas, peas and asparagus and cook for 2 mins or until the vegetables are bright green and tender. Remove from heat.

Step 6

Arrange the salmon over the curry in the pan. Sprinkle with the coconut. Serve with the rice.