Red Curry Salmon Arancini

Ingredients

• 195g jar Thai red curry paste
• 3 cloves garlic, finely chopped
• 2cm knob ginger, grated
• 4 lime leaves, finely sliced
• 1 cup chicken stock
• 400ml can coconut milk
• 2 tsp fish sauce
• 2 tbsp brown sugar
• 1 cup fresh coriander, chopped, plus extra for garnish
• Juice of 1 lime
• 500g salmon fillets, skinless
• 4 cups cooked jasmine rice (could use microwave rice)
• 1 cup plain flour
• 4 eggs, lightly whisked
• 2 cup panko breadcrumbs
• 1 cup fried shallots
• Canola or vegetable oil, for deep fry