Step 1

Heat a wok or large frying pan over high heat. Stir-fry the salmon, in 2 batches, for 2 mins or until golden brown. Transfer to a bowl.

Step 2

Stir-fry the onion and ginger in the wok or pan for 2 mins or until golden brown. Add the curry paste and stir-fry for 1 min or until aromatic. Add the coconut milk and bring to a simmer.

Step 3

Return the salmon to the wok or pan with the tomatoes and choy sum and cook for 2 mins or until heated through. Remove from heat. Stir in the lime juice, sugar and fish sauce. Season. Serve immediately with rice and coriander sprigs.