Peel and chop the onion, peel and finely chop the garlic.
Heat the olive oil in a large frying pan and when it begins to spit, turn the heat down and add the onions and garlic and allow to soften for 3 minutes.
Stir in the curry paste and cook for a further 2 minutes until the onion is softened. Pour in the coconut milk and the chopped ginger and bring to the boil. Reduce to a simmer then add the fish sauce and stir in.
Add the chunks of salmon and simmer over a low heat for 15-20 minutes until the fish starts to flake and is cooked through.
Sprinkle in the chopped coriander and season with some salt and pepper. Stir in the lime juice. Garnish with coriander leaves and serve with white rice.